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"disqusTitle": "Camino Team Opens The Kebabery in Oakland’s Longfellow Neighborhood",
"title": "Camino Team Opens The Kebabery in Oakland’s Longfellow Neighborhood",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>When I pulled up in front of \u003ca href=\"http://www.thekebaberyoakland.com/\" target=\"_blank\">The Kebabery\u003c/a> on Market at 42nd Street in Oakland, there were no signs of life behind the wide garage-door storefront. And then, like magic, the door rolled up at 5pm to reveal the cheery, light-bathed kitchen staffed with folks prepping for the night.\u003c/p>\n\u003cp>Russell Moore, one of the most celebrated chefs on the east side of the bay (\u003ca href=\"http://www.caminorestaurant.com/\" target=\"_blank\">Camino\u003c/a>, Chez Panisse) has just opened this pretty shop with his partner and wife Allison Hopelain and new collaborator Brian Crookes, in Oakland’s Longfellow neighborhood. Moore is best known for his open-fire grilling at Camino, and The Kebabery amplifies that theme with a small menu of kebabs: currently, lamb, chicken, and trumpet mushrooms; which you can order on skewers or in a sandwich of homemade flatbread.\u003c/p>\n\u003cfigure id=\"attachment_117463\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-117463\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kebabery-chef-cooks.jpg\" alt=\"Chef/Owner Russell Moore (left) Chef Traci Matsumoto-Esteban (2nd from left), Brian Crookes (far right).\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chef-cooks.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chef-cooks-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chef-cooks-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chef-cooks-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chef-cooks-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chef-cooks-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chef-cooks-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chef-cooks-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chef-cooks-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chef-cooks-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef/Owner Russell Moore (left), Chef Traci Matsumoto-Esteban (2nd from left), Brian Crookes (far right). \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Before you complain about the prices, which \u003ca href=\"https://www.yelp.com/biz/the-kebabery-oakland\" target=\"_blank\">Yelpers\u003c/a> are already doing in force just two weeks in, go to consider that everything on the menu is organic. If that matters to you, and perhaps you even try to shop organic, then the price bump makes sense. And beyond being organic, this compact menu proudly highlights the (mostly) local purveyors featured in every dish, including farms Tomatero and Mariquita in Watsonville, Straus Creamery in Petaluma, Giusto’s (for flour, also in Petaluma), and Napa Whole Spice in Napa, for the seasonings that go into the marinades and rubs. In my estimation, the quality is evident in the flavor-saturated, intensely focused food. So, $15 for a kebab, two salads, and homemade flatbread, including tip, isn’t as outrageous as it sounds, at least not in these parts.\u003c/p>\n\u003cfigure id=\"attachment_117470\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-117470\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kebabery-interior.jpg\" alt=\"The Kebabery interior.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Kebabery interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The less transparent part of the pricing structure involves the no-tipping policy. Many Bay Area restaurants have jumped on the trend of adding a service charge to the bill to boost the pay-grade of woefully under-valued restaurant staff. But this is the first restaurant I’ve encountered that doesn’t state that percentage on the bill. Rather, the flat price simply includes a tip. It will be interesting to see how this plays out in the local scene; I think most people want to see a breakdown of what they’re paying, especially at a counter-service place such as The Kebabery. But the public will, no doubt, weigh in on this.\u003c/p>\n\u003cfigure id=\"attachment_117507\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kebabery-menu-wall.jpg\" alt=\"Kebabery menu on the wall at the counter.\" width=\"1000\" height=\"1500\" class=\"size-full wp-image-117507\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-wall.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-wall-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-wall-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-wall-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-wall-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-wall-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-wall-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-wall-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Kebabery menu on the wall at the counter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117466\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-117466\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kebabery-cooks.jpg\" alt=\"Kebabery chef and staff preparing dishes in the open kitchen.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-cooks.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-cooks-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-cooks-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-cooks-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-cooks-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-cooks-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-cooks-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-cooks-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-cooks-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-cooks-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kebabery chef and staff preparing dishes in the open kitchen. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now about the food, which is the reason to go. There are three kebab options: ground lamb mixed with herbs, marinated chicken, and trumpet mushrooms rubbed in spices. You can choose to order one of the three on a plate (with two salads and flatbread or lentils) or as a sandwich (on flatbread with one salad). All are served with thick, whole-milk yogurt and fermented chile paste.\u003c/p>\n\u003cfigure id=\"attachment_117472\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-117472\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kebabery-lamb1.jpg\" alt=\"Lamb Kebab Plate with served with homemade purple-cabbage sauerkraut, mashed red lentils, and pickles of fennel, carrot and celery.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-lamb1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-lamb1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-lamb1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-lamb1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-lamb1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-lamb1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-lamb1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-lamb1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-lamb1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-lamb1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lamb Kebab Plate with served with homemade purple-cabbage sauerkraut, mashed red lentils, and pickles of fennel, carrot and celery. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Two of us ordered almost everything on the menu. A lamb kebab plate with BN Ranch lamb from Bolinas was perfectly grilled to medium, ever-so-slightly pink, infused with herbs and spices, and served with homemade purple-cabbage sauerkraut (lightly fermented) and pickles of fennel, carrot and celery. Instead of flatbread, we ordered the mashed red lentils, an earthy gluten-free starch that goes well with the spiced meats.\u003c/p>\n\u003cfigure id=\"attachment_117465\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-117465\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kebabery-chicken.jpg\" alt=\"Chicken Kebab Plate, in a marinade of turmeric and other spices, grilled skin-on and served with flatbread, a raw carrot salad with caraway and mustard seeds and mashed beets.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chicken.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chicken-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chicken-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chicken-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chicken-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chicken-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chicken-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chicken-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chicken-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chicken-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken Kebab Plate, in a marinade of turmeric and other spices, grilled skin-on and served with flatbread, a raw carrot salad with caraway and mustard seeds, and mashed beets. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another plate had the chicken kebab, in a marinade of turmeric and other spices, grilled skin-on and served with a raw carrot salad with caraway and mustard seeds, and mashed beets. The leavened flatbread, homemade with identity-preserved whole grain from Central Milling in Logan, Utah, is briefly grilled as well, chewy and hearty, but light in texture.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Both dishes were served with thick yogurt and spicy-salty fermented chile paste, best used combined. We ordered a third skewer, a la carte, of trumpet mushrooms, also turmeric-laden, big and meaty, and sweetly savory when grilled.\u003c/p>\n\u003cfigure id=\"attachment_117473\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-117473\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kebabery-trumpet-shrooms.jpg\" alt=\"Skewer of trumpet mushrooms.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-trumpet-shrooms.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-trumpet-shrooms-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-trumpet-shrooms-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-trumpet-shrooms-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-trumpet-shrooms-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-trumpet-shrooms-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-trumpet-shrooms-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-trumpet-shrooms-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-trumpet-shrooms-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-trumpet-shrooms-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Skewer of trumpet mushrooms. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Portions aren’t huge, but neither are they small, and they’re quite satisfying in terms of both flavor and food combinations on the plate.\u003c/p>\n\u003cp>A non-alcoholic hibiscus punch was especially refreshing, tartly sweet, a spot-on pairing for the spice-driven food.\u003c/p>\n\u003cfigure id=\"attachment_117469\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-117469\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kebabery-hibiscus.jpg\" alt=\"Hibiscus punch.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-hibiscus.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-hibiscus-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-hibiscus-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-hibiscus-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-hibiscus-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-hibiscus-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-hibiscus-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-hibiscus-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-hibiscus-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-hibiscus-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hibiscus punch. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The only quibble I had with the whole experience regards the meager wine list. There’s a Riesling, a Provencal rosé and a California Pinot Noir, all of which seem a bit randomly chosen, and all overpriced at $8 for a small glass, no matter how you do the math. And the server knew nothing whatsoever about the three wines available, which seemed odd, given all the thought that went into this restaurant. There are two beers on tap as well, Social Kitchen SKB Pilsner and Fort Point Villager IPA, at $5 a glass.\u003c/p>\n\u003cfigure id=\"attachment_117489\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg class=\"size-full wp-image-117489\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kebabery-menu.jpg\" alt=\"The Kebabery menu.\" width=\"1632\" height=\"1224\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">The Kebabery menu. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The space, which reminds me of the design version of an indoor-outdoor taqueria in Rosarito Beach, is gorgeous with its white tiles, wooden benches, and substantial, graceful wooden chairs imagined by California College of the Arts students.\u003c/p>\n\u003cfigure id=\"attachment_117512\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kebabery-interior3.jpg\" alt=\"Interior space at The Kebabery.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117512\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior3-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Interior space at The Kebabery. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We didn’t make it to the TCHO chocolate pudding, but it seems likely that we will be back to try it, kids in tow.\u003c/p>\n\u003cfigure id=\"attachment_117474\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-117474\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kebabery-exterior1.jpg\" alt=\"The Kebabery exterior.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-exterior1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-exterior1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-exterior1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-exterior1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-exterior1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-exterior1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-exterior1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-exterior1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-exterior1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-exterior1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Kebabery exterior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.thekebaberyoakland.com/\" target=\"_blank\">\u003cstrong>The Kebabery\u003c/strong>\u003c/a>\u003cbr>\n4201 Market St.\u003cbr>\nOakland, CA 94608 [\u003ca href=\"https://goo.gl/ys0Rki\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (510) 922-1601\u003cbr>\nHours: Thu-Mon, 5-9pm; closed Tue and Wed\u003cbr>\nPrice Range: $$ ($15 kebab plates; $12 kebab sandwiches)\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/thekebabery_oakland/\" target=\"_blank\">@thekebabery_oakland\u003c/a>\u003c/p>\n\n",
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"title": "Camino Team Opens The Kebabery in Oakland’s Longfellow Neighborhood | KQED",
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"headline": "Camino Team Opens The Kebabery in Oakland’s Longfellow Neighborhood",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When I pulled up in front of \u003ca href=\"http://www.thekebaberyoakland.com/\" target=\"_blank\">The Kebabery\u003c/a> on Market at 42nd Street in Oakland, there were no signs of life behind the wide garage-door storefront. And then, like magic, the door rolled up at 5pm to reveal the cheery, light-bathed kitchen staffed with folks prepping for the night.\u003c/p>\n\u003cp>Russell Moore, one of the most celebrated chefs on the east side of the bay (\u003ca href=\"http://www.caminorestaurant.com/\" target=\"_blank\">Camino\u003c/a>, Chez Panisse) has just opened this pretty shop with his partner and wife Allison Hopelain and new collaborator Brian Crookes, in Oakland’s Longfellow neighborhood. Moore is best known for his open-fire grilling at Camino, and The Kebabery amplifies that theme with a small menu of kebabs: currently, lamb, chicken, and trumpet mushrooms; which you can order on skewers or in a sandwich of homemade flatbread.\u003c/p>\n\u003cfigure id=\"attachment_117463\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-117463\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kebabery-chef-cooks.jpg\" alt=\"Chef/Owner Russell Moore (left) Chef Traci Matsumoto-Esteban (2nd from left), Brian Crookes (far right).\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chef-cooks.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chef-cooks-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chef-cooks-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chef-cooks-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chef-cooks-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chef-cooks-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chef-cooks-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chef-cooks-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chef-cooks-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chef-cooks-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef/Owner Russell Moore (left), Chef Traci Matsumoto-Esteban (2nd from left), Brian Crookes (far right). \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Before you complain about the prices, which \u003ca href=\"https://www.yelp.com/biz/the-kebabery-oakland\" target=\"_blank\">Yelpers\u003c/a> are already doing in force just two weeks in, go to consider that everything on the menu is organic. If that matters to you, and perhaps you even try to shop organic, then the price bump makes sense. And beyond being organic, this compact menu proudly highlights the (mostly) local purveyors featured in every dish, including farms Tomatero and Mariquita in Watsonville, Straus Creamery in Petaluma, Giusto’s (for flour, also in Petaluma), and Napa Whole Spice in Napa, for the seasonings that go into the marinades and rubs. In my estimation, the quality is evident in the flavor-saturated, intensely focused food. So, $15 for a kebab, two salads, and homemade flatbread, including tip, isn’t as outrageous as it sounds, at least not in these parts.\u003c/p>\n\u003cfigure id=\"attachment_117470\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-117470\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kebabery-interior.jpg\" alt=\"The Kebabery interior.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Kebabery interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The less transparent part of the pricing structure involves the no-tipping policy. Many Bay Area restaurants have jumped on the trend of adding a service charge to the bill to boost the pay-grade of woefully under-valued restaurant staff. But this is the first restaurant I’ve encountered that doesn’t state that percentage on the bill. Rather, the flat price simply includes a tip. It will be interesting to see how this plays out in the local scene; I think most people want to see a breakdown of what they’re paying, especially at a counter-service place such as The Kebabery. But the public will, no doubt, weigh in on this.\u003c/p>\n\u003cfigure id=\"attachment_117507\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kebabery-menu-wall.jpg\" alt=\"Kebabery menu on the wall at the counter.\" width=\"1000\" height=\"1500\" class=\"size-full wp-image-117507\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-wall.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-wall-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-wall-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-wall-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-wall-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-wall-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-wall-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-wall-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Kebabery menu on the wall at the counter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117466\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-117466\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kebabery-cooks.jpg\" alt=\"Kebabery chef and staff preparing dishes in the open kitchen.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-cooks.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-cooks-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-cooks-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-cooks-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-cooks-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-cooks-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-cooks-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-cooks-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-cooks-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-cooks-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kebabery chef and staff preparing dishes in the open kitchen. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now about the food, which is the reason to go. There are three kebab options: ground lamb mixed with herbs, marinated chicken, and trumpet mushrooms rubbed in spices. You can choose to order one of the three on a plate (with two salads and flatbread or lentils) or as a sandwich (on flatbread with one salad). All are served with thick, whole-milk yogurt and fermented chile paste.\u003c/p>\n\u003cfigure id=\"attachment_117472\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-117472\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kebabery-lamb1.jpg\" alt=\"Lamb Kebab Plate with served with homemade purple-cabbage sauerkraut, mashed red lentils, and pickles of fennel, carrot and celery.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-lamb1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-lamb1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-lamb1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-lamb1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-lamb1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-lamb1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-lamb1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-lamb1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-lamb1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-lamb1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lamb Kebab Plate with served with homemade purple-cabbage sauerkraut, mashed red lentils, and pickles of fennel, carrot and celery. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Two of us ordered almost everything on the menu. A lamb kebab plate with BN Ranch lamb from Bolinas was perfectly grilled to medium, ever-so-slightly pink, infused with herbs and spices, and served with homemade purple-cabbage sauerkraut (lightly fermented) and pickles of fennel, carrot and celery. Instead of flatbread, we ordered the mashed red lentils, an earthy gluten-free starch that goes well with the spiced meats.\u003c/p>\n\u003cfigure id=\"attachment_117465\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-117465\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kebabery-chicken.jpg\" alt=\"Chicken Kebab Plate, in a marinade of turmeric and other spices, grilled skin-on and served with flatbread, a raw carrot salad with caraway and mustard seeds and mashed beets.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chicken.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chicken-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chicken-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chicken-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chicken-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chicken-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chicken-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chicken-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chicken-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chicken-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken Kebab Plate, in a marinade of turmeric and other spices, grilled skin-on and served with flatbread, a raw carrot salad with caraway and mustard seeds, and mashed beets. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another plate had the chicken kebab, in a marinade of turmeric and other spices, grilled skin-on and served with a raw carrot salad with caraway and mustard seeds, and mashed beets. The leavened flatbread, homemade with identity-preserved whole grain from Central Milling in Logan, Utah, is briefly grilled as well, chewy and hearty, but light in texture.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Both dishes were served with thick yogurt and spicy-salty fermented chile paste, best used combined. We ordered a third skewer, a la carte, of trumpet mushrooms, also turmeric-laden, big and meaty, and sweetly savory when grilled.\u003c/p>\n\u003cfigure id=\"attachment_117473\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-117473\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kebabery-trumpet-shrooms.jpg\" alt=\"Skewer of trumpet mushrooms.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-trumpet-shrooms.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-trumpet-shrooms-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-trumpet-shrooms-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-trumpet-shrooms-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-trumpet-shrooms-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-trumpet-shrooms-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-trumpet-shrooms-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-trumpet-shrooms-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-trumpet-shrooms-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-trumpet-shrooms-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Skewer of trumpet mushrooms. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Portions aren’t huge, but neither are they small, and they’re quite satisfying in terms of both flavor and food combinations on the plate.\u003c/p>\n\u003cp>A non-alcoholic hibiscus punch was especially refreshing, tartly sweet, a spot-on pairing for the spice-driven food.\u003c/p>\n\u003cfigure id=\"attachment_117469\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-117469\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kebabery-hibiscus.jpg\" alt=\"Hibiscus punch.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-hibiscus.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-hibiscus-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-hibiscus-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-hibiscus-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-hibiscus-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-hibiscus-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-hibiscus-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-hibiscus-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-hibiscus-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-hibiscus-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hibiscus punch. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The only quibble I had with the whole experience regards the meager wine list. There’s a Riesling, a Provencal rosé and a California Pinot Noir, all of which seem a bit randomly chosen, and all overpriced at $8 for a small glass, no matter how you do the math. And the server knew nothing whatsoever about the three wines available, which seemed odd, given all the thought that went into this restaurant. There are two beers on tap as well, Social Kitchen SKB Pilsner and Fort Point Villager IPA, at $5 a glass.\u003c/p>\n\u003cfigure id=\"attachment_117489\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg class=\"size-full wp-image-117489\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kebabery-menu.jpg\" alt=\"The Kebabery menu.\" width=\"1632\" height=\"1224\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">The Kebabery menu. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The space, which reminds me of the design version of an indoor-outdoor taqueria in Rosarito Beach, is gorgeous with its white tiles, wooden benches, and substantial, graceful wooden chairs imagined by California College of the Arts students.\u003c/p>\n\u003cfigure id=\"attachment_117512\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kebabery-interior3.jpg\" alt=\"Interior space at The Kebabery.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117512\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior3-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Interior space at The Kebabery. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We didn’t make it to the TCHO chocolate pudding, but it seems likely that we will be back to try it, kids in tow.\u003c/p>\n\u003cfigure id=\"attachment_117474\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-117474\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kebabery-exterior1.jpg\" alt=\"The Kebabery exterior.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-exterior1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-exterior1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-exterior1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-exterior1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-exterior1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-exterior1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-exterior1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-exterior1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-exterior1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-exterior1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Kebabery exterior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.thekebaberyoakland.com/\" target=\"_blank\">\u003cstrong>The Kebabery\u003c/strong>\u003c/a>\u003cbr>\n4201 Market St.\u003cbr>\nOakland, CA 94608 [\u003ca href=\"https://goo.gl/ys0Rki\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (510) 922-1601\u003cbr>\nHours: Thu-Mon, 5-9pm; closed Tue and Wed\u003cbr>\nPrice Range: $$ ($15 kebab plates; $12 kebab sandwiches)\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/thekebabery_oakland/\" target=\"_blank\">@thekebabery_oakland\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 12 Classic American Fried Chicken Spots in Oakland and Berkeley",
"title": "Bay Area Bites Guide to 12 Classic American Fried Chicken Spots in Oakland and Berkeley",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Though many cuisines have versions of fried chicken, not the least of which is the karaage found on virtually every Japanese restaurant menu in the U.S., the style that is the focus of this guide has its genesis in West African cooking traditions that first became rooted in the American South by way of enslaved African and African-American people. Chicken was a delicacy before World War II because of its relatively high cost; however, its fried incarnation was forever commodified in the U.S. by a colonel who shall remained unnamed, when his small fast-food franchise expanded rapidly through the United States in the 1950s and ‘60s. But take heart. There are plenty of local chefs still doing the tradition justice.\u003c/p>\n\u003cp>In 1961, \u003ca href=\"http://www.gainesvilletimes.com/archives/21373/\" target=\"_blank\">the city of Gainesville, Georgia, passed an ordinance\u003c/a> that made it illegal to eat fried chicken with anything but your hands, including a knife and fork. As recently as 2009, a 91-year-old woman was nearly arrested for trying to subvert the law. Here in the Bay Area, we’re for freedom of choice. \u003c/p>\n\u003cp>In terms of recipes, I’ll go out on a limb and say: Simplest is best. The fewer the ingredients, the better, no matter what the pedigree of your bird. The 12 spots recommended here are divided into three categories: \u003cstrong>Down Home\u003c/strong>, \u003cstrong>Fancy\u003c/strong> and \u003cstrong>With Waffles\u003c/strong>. The Down Home group, as might be expected, has the highest number of entries, while the three “fancy” spots aren’t formal so much as they are trendy and upscale. And yet, they’ve all devoted significant energy to developing an homage to this timeless dish. The With Waffles category speaks for itself, and it’s the one genre for which time of day doesn’t matter. You can get waffles with your chicken for any meal these restaurants happen to be serving.\u003c/p>\n\u003cp>Proceed with gusto, and without thoughts of LDL cholesterol. You have many choices in Oakland and Berkeley, alone. \u003c/p>\n\u003ch2>Down Home\u003c/h2>\n\u003cfigure id=\"attachment_117236\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920.jpg\" alt=\"Downtown Berkeley's Angeline's does fried chicken with a New Orleans twist.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117236\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Downtown Berkeley's Angeline's does fried chicken with a New Orleans twist. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.angelineskitchen.com/\" target=\"_blank\">Angeline’s Louisiana Kitchen\u003c/a>, a downtown Berkeley mainstay, is one of two restaurants I recommend for fried chicken that doesn’t give diners a choice of dark meat. The kitchen sticks strictly to boneless breast meat, coated thoroughly (but not over-laden) with egg and flour and deep-fried. The Louisiana twist comes out in the sides: sweet potatoes mashed with ginger and vanilla, slightly spicy and dessert-like, and smoky tasso ham (pork shoulder) cream gravy. Crisp steamed green beans save this dish from over-the-top decadence. Quick frying in very hot oil seals in the juices of the white meat. A bonus is that this is a dish that kids who don’t like bones in their meat will enjoy, especially with a side of hushpuppies and honey butter.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.angelineskitchen.com/\" target=\"_blank\">\u003cstrong>Angeline’s Louisiana Kitchen\u003c/strong>\u003c/a>\u003cbr>\n2261 Shattuck Ave. [\u003ca href=\"https://goo.gl/ns8xUH\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 548-6900\u003cbr>\nHours: Mon, 5:30-9:30pm; Tue-Thu, 11:30am-9pm; Fri-Sat, 11:am-10pm; Sun 11:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Angelines-Louisiana-Kitchen-286623082447/\" target=\"_blank\">Angeline’s Louisiana Kitchen\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/explore/locations/916489/\" target=\"_blank\">Angeline’s Louisiana Kitchen\u003c/a>\u003cbr>\nPrice Range: $$ Fried chicken ($16.99)\u003c/p>\n\u003cfigure id=\"attachment_117241\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920.jpg\" alt=\"Lady Esther's has a way with homestyle fried chicken.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117241\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lady Esther's has a way with homestyle fried chicken. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/lady-esthers-oakland\" target=\"_blank\">Lady Esther’s\u003c/a> is the newest entry to the East Bay fried chicken scene, but only technically. Louisiana-born Esther Clay owned and operated her namesake Lady Esther’s at various locations in Oakland from the late 1960s to the early 1990s, where she served such cultural luminaries as James Baldwin and Diana Ross. Her daughter Deimentrius, who made her own name at Southern Café (which she’s no longer affiliated with) carries on her mother’s proud legacy, serving a full Louisiana menu that includes resplendent fried chicken. The main seasonings on my perfectly flaky three pieces of skin-on dark meat were salt and pepper, straight-up, and I chose sides I thought would highlight the chicken’s spot-on simplicity: mac and cheese, collard greens and stewed cabbage, the greens kicked up with a bit of pepper vinegar. Each plate is cooked to order (and enough for at least two people), so be patient. It travels fine, but the only reason to get it to go is to pair it with a nice Cabernet Franc or IPA (the restaurant doesn’t serve alcohol), but otherwise it’s never better than just out of the fryer. Lady Esther’s caters to the downtown business crowd, so if you’re there for lunch, sweet tea is an appropriate substitute.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/lady-esthers-oakland\" target=\"_blank\">\u003cstrong>Lady Esther’s Original Southern Café\u003c/strong>\u003c/a>\u003cbr>\n300 Frank Ogawa Plaza [\u003ca href=\"https://goo.gl/CmHEJq\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 548-6900\u003cbr>\nHours: Mon-Fri, 11am-6pm; closed Sat-Sun\u003cbr>\nPrice Range: $$ Fried chicken ($17.99)\u003c/p>\n\u003cfigure id=\"attachment_117239\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920.jpg\" alt=\"Fried chicken with grits and eggs at Oakland's Lois the Pie Queen.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117239\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried chicken with grits and eggs at Oakland's Lois the Pie Queen. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/lois-the-pie-queen-oakland\" target=\"_blank\">Lois the Pie Queen\u003c/a>, the storied restaurant in north Oakland adjacent to the burgeoning Lorin District in south Berkeley, had its heyday in the and 1970s and '80s, evidenced by the glamorous photos of international celebrities on the walls, most of them personally autographed. The original location on Sacramento Street was founded by Lois Cleveland Davis, and moved to its current location in the early 1970s. It’s now run by Davis’ son, Chris, and her granddaughter, Margot. Because the restaurant also does a brisk waffle business, it might’ve ended up in the With Waffles category of this guide, but I went with Down Home because of the kitchen’s way with homemade biscuits, eggs and grits. So, yes, fried chicken for breakfast. Come when you’re not in a hurry because sometimes the wait for chicken fried on the spot is a bit long. But it’s worth it for a traditional Southern breakfast, gussied up with fried chicken, soaked in seasoned milk, skin on, then simply flour-battered and deep-fried. Ask for all-dark meat, which is moister than the white, and extra butter for those grits.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/lois-the-pie-queen-oakland\" target=\"_blank\">\u003cstrong>Lois the Pie Queen\u003c/strong>\u003c/a>\u003cbr>\n851 60th St. [\u003ca href=\"https://goo.gl/rVmv6E\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94704\u003cbr>\nPh: (510) 658-5616\u003cbr>\nHours: Mon-Fri, 8am-2pm; Sat, 7am-3pm; Sun 7am-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Lois-The-Pie-Queen-118166941529472/\" target=\"_blank\">Lois the Pie Queen\u003c/a>\u003cbr>\nPrice Range: $$ Fried chicken ($16.50)\u003c/p>\n\u003cfigure id=\"attachment_117238\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920.jpg\" alt=\"Fried chicken lunch at Southern Cafe on MacArthur in Oakland.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117238\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried chicken lunch at Southern Café on MacArthur in Oakland. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://southerncafe2000.com/#header\" target=\"_blank\">Southern Café\u003c/a>, perhaps the most classic of all the places on this list for its easy, Sunday dining-room ambiance, gracious service, and confident way with fried chicken. There’s a branch out in Antioch now, but the Oakland flagship is a magical spot for a big family gathering or an important business lunch. It’s not fancy, or even upscale, particularly, but it’s elegant in its way, with a focus on attentive service and general friendliness. And it shares with other restaurants in the “down home” category an affinity for generous portions. Rice and gravy comes as a side on all chicken plates, and you can choose two additional sides as well. I hit the jackpot with mac and cheese and stewed collards.\u003c/p>\n\u003cp>\u003ca href=\"http://southerncafe2000.com/#header\" target=\"_blank\">\u003cstrong>Southern Café\u003c/strong>\u003c/a>\u003cbr>\n2000 MacArthur Blvd. [\u003ca href=\"https://goo.gl/KOPNVZ\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94602\u003cbr>\nPh: (510) 336-2013\u003cbr>\nHours: Wed-Sat, 11am-9pm; Sun, 1-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SouthernCafe2000\" target=\"_blank\">Southern Café\u003c/a>\u003cbr>\nPrice Range: $$ Southern fried chicken ($19.50)\u003c/p>\n\u003cfigure id=\"attachment_117242\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920.jpg\" alt=\"Minnesota fried chicken at Stella Nonna in Berkeley.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117242\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Minnesota fried chicken at Stella Nonna in Berkeley. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m ashamed to admit that I know virtually nothing about Minnesota—but apparently, Minnesotans know about fried chicken. \u003ca href=\"http://www.stellanonna.com/\" target=\"_blank\">Stella Nonna\u003c/a>, somewhat of a sleeper of a restaurant in north Berkeley, has an Italian name and a Midwestern soul. Among the Minnesota specialties on the large menu is fried chicken. Here’s the hitch: It’s only offered on Wednesday nights. So plan ahead and don’t fail to order this masterpiece of frying, with intricately secret-spiced breading, served with a pile of greens and creamy mashed potatoes with dark gravy. The chicken was so good that I left thinking I should probably try other dishes on the menu, knowing I likely never would, unless I end up back there on a non-Wednesday.\u003c/p>\n\u003cp>\u003ca href=\"http://www.stellanonna.com/\" target=\"_blank\">\u003cstrong>Stella Nonna\u003c/strong>\u003c/a>\u003cbr>\n1407 San Pablo Ave. [\u003ca href=\"https://goo.gl/LVAXh3\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94602\u003cbr>\nPh: (510) 524-3400\u003cbr>\nHours: Wed-Fri, 11am-9pm; Sat, 9am-9pm; Sun, 9am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Stella-Nonna-195437967192425/\" target=\"_blank\">Stella Nonna\u003c/a>\u003cbr>\nPrice Range: $$ Minnesota fried chicken ($17.50)\u003c/p>\n\u003cfigure id=\"attachment_117233\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920.jpg\" alt=\"A heaping plate of fried chicken and fixins at Touch of Soul in Oakland.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117233\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A heaping plate of fried chicken and fixins at Touch of Soul in Oakland. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a tiny cheat to include \u003ca href=\"http://touch-of-soul.business.site/\" target=\"_blank\">Touch of Soul\u003c/a> in a fried chicken guide to Berkeley and Oakland because it’s officially in Emeryville, but if you think of borders as arbitrary, it makes perfect sense, given that this little gem of a restaurant is on the main drag of San Pablo as you head south through Oakland. It deserves its place on the list for value, alone. For $13.39, you get a plate that I daresay would feed three people, a half-chicken, in fact. But I wouldn’t recommend it if it weren’t also delicious, which it is. There are many sides to choose from, and I can never pass up stuffing, so I ordered a carb-loaded dinner that also included mashed potatoes and gravy and long-cooked collards. The restaurant has a nominal wine list, so it’s beer or soft drinks for the win. \u003c/p>\n\u003cp>\u003ca href=\"http://touch-of-soul.business.site/\" target=\"_blank\">\u003cstrong>Touch of Soul\u003c/strong>\u003c/a>\u003cbr>\n4336 San Pablo Ave. [\u003ca href=\"https://goo.gl/hSymiw\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nEmeryville, CA 94608\u003cbr>\nPh: (510) 595-1227\u003cbr>\nHours: Tue-Sat, 11:30am-10pm; Sun, 11:30am-9pm\u003cbr>\nPrice Range: $$ Chicken fried dinner ($13.39)\u003c/p>\n\u003ch2>Fancy\u003c/h2>\n\u003cfigure id=\"attachment_117240\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920.jpg\" alt=\"Hopscotch's fried chicken with baked beans and coleslaw.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117240\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hopscotch's fried chicken with baked beans and coleslaw. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of Uptown Oakland’s most beloved restaurants is \u003ca href=\"http://www.hopscotchoakland.com/\" target=\"_blank\">Hopscotch\u003c/a>, which has a menu of local ingredients combined in surprising ways that always work, often with a Japanese bent. While I excluded karaage from this list, Hopscotch certainly makes the cut because the concept is classic American-fried. You don’t know there’s anything else going on until you take a bite and sense a hint of ginger in the batter, and the sides of baked beans and pickled purple cabbage don’t give away the secret. Furthermore, you can buy a whole bucket of fried chicken to go (eight pieces for $30)! The icing on the cake is the craft cocktail list, with choices for any time of day. I had the Y Tu Mamá with mescal, St. George’s chili vodka, cynar and grapefruit juice, and found it to be a sumptuous midday repast.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/checkplease/2016/04/21/check-please-bay-area-reviews-to-bang-korean-bbq-tinas-place-and-hopscotch/\" target=\"_blank\">Watch Hopscotch featured on Check, Please! Bay Area\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.hopscotchoakland.com/\" target=\"_blank\">\u003cstrong>Hopscotch\u003c/strong>\u003c/a>\u003cbr>\n1915 San Pablo Ave. [\u003ca href=\"https://goo.gl/eyRI1S\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 788-6217\u003cbr>\nHours: Mon-Thu, 11:30am-3pm and 5-10pm; Fri, 11:30am-3pm and 5-11pm; Sat, 10:30am-3pm and 5-11pm; Sun, 10:30am-3pm and 5-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/hopscotchoak/\" target=\"_blank\">Hopscotch\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/scotch1rock?ref_src=twsrc%5Egoogle%7Ctwcamp%5Eserp%7Ctwgr%5Eauthor\" target=\"_blank\">@scotch1rock\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/scotch1rock/\" target=\"_blank\">@scotch1rock\u003c/a>\u003cbr>\nPrice Range: $$$ Buttermilk fried chicken ($19, lunch; $23 dinner)\u003c/p>\n\u003cfigure id=\"attachment_117235\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920.jpg\" alt=\"Fried Chicken Dinner at Miss Ollie's in Swans Market in Old Oakland.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117235\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried Chicken Dinner at Miss Ollie's in Swans Market in Old Oakland. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The throughline at \u003ca href=\"http://www.realmissolliesoakland.com/\" target=\"_blank\">Miss Ollie’s\u003c/a> is Caribbean, and there isn’t a dish on the menu that doesn’t sing with flavor. The space, in Swan’s Market in Old Oakland, is also among the most joyful in town, with easygoing servers who know their food. Order a pickle plate and the salt fish and ackee for the table, then settle in for the four-piece fried chicken dinner, which is enough for a family of four, especially if you order other dishes. No dithering over sides here: The exquisitely fried chicken comes with potato salad, field greens with lemon, and killer homemade hot sauce. Boom. Get a carafe of inexpensive rosé to share and sit outside and people-watch to your heart’s content. This is one of the best dining experiences in the Bay Area.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/checkplease/2017/05/11/check-please-bay-area-season-12-reviews-miss-ollies-mama-papa-lithuania-restaurant-bar-crudo/\" target=\"_blank\">Watch Miss Ollie’s featured on Check, Please! Bay Area\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.realmissolliesoakland.com/\" target=\"_blank\">\u003cstrong>Miss Ollie’s\u003c/strong>\u003c/a>\u003cbr>\n901 Washington St. [\u003ca href=\"https://goo.gl/asyiDY\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 298-6188\u003cbr>\nHours: Tue-Thu, 11:30am-2pm and 5:30-9pm; Fri, 11:30am-2pm and 5:30-10:30pm; Sat, noon-3pm and 5:30-10pm; closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MissOllies/\" target=\"_blank\">Miss Ollie's\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/explore/locations/49984092/\" target=\"_blank\">@MissOllies\u003c/a>\u003cbr>\nPrice Range: $$$ Miss Ollie’s skillet-fried chicken ($24)\u003c/p>\n\u003cfigure id=\"attachment_117232\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920.jpg\" alt=\"A decadent Italian version of classic fried chicken at Pizzaiolo in Temescal.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117232\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A decadent Italian version of classic fried chicken at Pizzaiolo in Temescal. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What on earth is fried chicken doing on the menu of an Italian restaurant best known for its wood-fired pizza? After you taste \u003ca href=\"http://www.pizzaiolooakland.com/\" target=\"_blank\">Pizzaiolo’s\u003c/a> version, you’ll surely say, “Why not?” The secret, and the way it remains in the wheelhouse of “Italian,” is in the salsa rossa served on top. A bright tomato and pepper sauce traditionally used for bollito misto, it’s also just right with fried poultry, as it happens, especially the buttermilk-breaded variety. The chicken isn’t on the menu every night, but it usually makes an appearance several times a week. Because the pizzas here are not to be missed, I recommend ordering a plate of fried chicken, when available, to share with the table. Trust me, it works.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/checkplease/2011/10/07/pizzaiolo-restaurant-info/\" target=\"_blank\">Watch Pizzaiolo featured on Check, Please! Bay Area\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.pizzaiolooakland.com/\" target=\"_blank\">\u003cstrong>Pizzaiolo\u003c/strong>\u003c/a>\u003cbr>\n5008 Telegraph Ave. [\u003ca href=\"https://goo.gl/JbYbcm\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 652-4888\u003cbr>\nHours: Mon-Thu, 8:30am-noon and 5:30-10pm; Fri, 8am-noon and 5:30-10:30pm; Sat, 9am-1pm and 5:30-10:30pm; closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Pizzaiolo-143284572386104/\" target=\"_blank\">Pizzaiolo\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/pizzaioloakland\" target=\"_blank\">@pizzaioloakland\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/pizzaiolooakland/\" target=\"_blank\">@pizzaiolooakland\u003c/a>\u003cbr>\nPrice Range: $$$ Buttermilk-fried Hoffman Farms chicken ($29)\u003c/p>\n\u003ch2>With Waffles\u003c/h2>\n\u003cfigure id=\"attachment_117234\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920.jpg\" alt=\"Chicken and Waffles at Aunt Mary's Cafe in Temescal.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117234\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken and Waffles at Aunt Mary's Cafe in Temescal. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since \u003ca href=\"http://auntmaryscafe.com/\" target=\"_blank\">Aunt Mary’s Café\u003c/a> moved across the street and north two blocks from its original space on Telegraph Avenue in Temescal, its focus has shifted exclusively to breakfast, lunch and weekend brunch, but the whole place has a kind of constant “brunch” ambiance. While it still has a decidedly Southern feel, it’s also got a local Oaktown vibe with super-casual-cum-professional servers who seem to be plugged in to their largely regular clientele—and a general air of leisure, the precise variety of which you want when you’re truly breakfasting or practicing the art of brunch. Aunt Mary’s fried chicken is of the “with waffle” variety, and it’s the second of two places on this list I recommend as white-meat-only, in part for the accompanying yeasted grits waffle. Light and airy, yet coarsely textured, this is one of the best waffles in all of the Bay Area. And you can get it savory-leaning with sage gravy or with agave syrup (maple syrup for an extra $2). But I digress. The chicken is a thin (perhaps pounded) breast, coasted with a beguiling breading rumored to include potato chips. I couldn’t get confirmation from the kitchen, but my server seemed confident about this proclamation, and my first bite confirmed it: crunchy, salty, dense without being heavy. The platter is served with a steak knife stabbed through the chicken like a culinary crime scene—or maybe a big T-bone. The dish fills the whole plate, and it’s almost a given that you’ll have leftovers. \u003c/p>\n\u003cp>\u003ca href=\"http://auntmaryscafe.com/\" target=\"_blank\">\u003cstrong>Aunt Mary’s Café\u003c/strong>\u003c/a>\u003cbr>\n4640 Telegraph Ave. [\u003ca href=\"https://goo.gl/QPNgKp\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 601-9227\u003cbr>\nHours: Daily, 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Aunt-Marys-Cafe-Temescal/210868242267494\" target=\"_blank\">Aunt Mary’s Café - Temescal\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/auntmaryscafe\" target=\"_blank\">@auntmaryscafe\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/explore/locations/813/\" target=\"_blank\">Aunt Mary’s Café\u003c/a>\u003cbr>\nPrice Range: $$ Fried chicken and grits waffle ($14.50)\u003c/p>\n\u003cfigure id=\"attachment_117243\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920.jpg\" alt=\"Tanya Holland's deservedly famous chicken and waffles at Brown Sugar Kitchen.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117243\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tanya Holland's deservedly famous chicken and waffles at Brown Sugar Kitchen. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tanya Holland’s \u003ca href=\"http://www.brownsugarkitchen.com/\" target=\"_blank\">Brown Sugar Kitchen\u003c/a> is the stuff chicken and waffle dreams are made of. Holland brings her French culinary training at Burgundy’s \u003ca href=\"http://lavarenne.com/about-la-varenne/\" target=\"_blank\">École de Cuisine La Varenne\u003c/a> to West Oakland in the form of New Soul food, which is so delicious that she may have well invented the term. The restaurant could’ve landed in any of the three categories on this list, but the chef’s ethereal cornmeal waffles tip the scale to the “with waffles” group. Crisp, golden, and light as air, the waffles are served with brown sugar butter and a brilliantly tart apple cider syrup, so the sweetness in the dish comes more from the butter than the syrup. The fried chicken is equally compelling, brined in a buttermilk bath before frying, and then finished in the oven. The only mistake you can make here is to arrive too late to get a table. It happens, especially on weekends, so plan ahead. It’s walk-in only.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/checkplease/2010/05/05/brown-sugar-kitchen-restaurant-info/\" target=\"_blank\">Watch Brown Sugar Kitchen featured on Check, Please! Bay Area\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.brownsugarkitchen.com/\" target=\"_blank\">\u003cstrong>Brown Sugar Kitchen\u003c/strong>\u003c/a>\u003cbr>\n2534 Mandela Pkwy. [\u003ca href=\"https://goo.gl/a66U1f\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 839-SOUL\u003cbr>\nHours: Tue-Sat, 7am-3pm; Sun, 8am-3pm; closed Mon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/brownsugarkitchen\" target=\"_blank\">Brown Sugar Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BrownSugarKitch\" target=\"_blank\">@BrownSugarKitch\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/mstanyaholland/\" target=\"_blank\">@mstanyaholland\u003c/a>\u003cbr>\nPrice Range: $$$ Buttermilk-fried chicken and cornmeal waffle ($18)\u003c/p>\n\u003cfigure id=\"attachment_117237\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920.jpg\" alt=\"Fried Chicken and Waffles at House of Chicken and Waffles in Oakland's Jack London Square.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117237\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried Chicken and Waffles at House of Chicken and Waffles in Oakland's Jack London Square. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Jack London Square’s \u003ca href=\"http://homeofchickenandwaffles.com/\" target=\"_blank\">Home of Chicken and Waffles\u003c/a> is not a hipster spot. It’s where you go, both pre- and post-hangover, to fulfill a deep craving for enormous plates of fried chicken and crisp waffles loaded with butter and syrup. The left side of the restaurant is diner-style, while the right side, the bar end of the space, gets loud long before sunset with music and Embarcadero revelers, many of whom are headed to or from Yoshi’s for a concert. It’s the most utilitarian choice on this list. The kitchen does a huge volume, and service is often less than attentive, but the food does the job of fortifying you for a good long time.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://homeofchickenandwaffles.com/\" target=\"_blank\">\u003cstrong>Home of Chicken and Waffles\u003c/strong>\u003c/a>\u003cbr>\n44 Embarcadero West. [\u003ca href=\"https://goo.gl/m9OLCw\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 836-4446\u003cbr>\nHours: Mon-Thu, 11am-midnight; Fri-Sat, 11am-4am; Sun, 11am-midnight\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/thehomeofchickenandwaffles\" target=\"_blank\">Home of Chicken and Waffles\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/explore/locations/214910374/home-of-chicken-and-waffles/\" target=\"_blank\">Home of Chicken and Waffles\u003c/a>\u003cbr>\nPrice Range: $-$$ Fried chicken and waffle dishes ($10.25-$15.25)\u003c/p>\n\n",
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"excerpt": "One of the most ubiquitous dishes of Americana, fried chicken is represented proudly in the East Bay restaurant scene.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Though many cuisines have versions of fried chicken, not the least of which is the karaage found on virtually every Japanese restaurant menu in the U.S., the style that is the focus of this guide has its genesis in West African cooking traditions that first became rooted in the American South by way of enslaved African and African-American people. Chicken was a delicacy before World War II because of its relatively high cost; however, its fried incarnation was forever commodified in the U.S. by a colonel who shall remained unnamed, when his small fast-food franchise expanded rapidly through the United States in the 1950s and ‘60s. But take heart. There are plenty of local chefs still doing the tradition justice.\u003c/p>\n\u003cp>In 1961, \u003ca href=\"http://www.gainesvilletimes.com/archives/21373/\" target=\"_blank\">the city of Gainesville, Georgia, passed an ordinance\u003c/a> that made it illegal to eat fried chicken with anything but your hands, including a knife and fork. As recently as 2009, a 91-year-old woman was nearly arrested for trying to subvert the law. Here in the Bay Area, we’re for freedom of choice. \u003c/p>\n\u003cp>In terms of recipes, I’ll go out on a limb and say: Simplest is best. The fewer the ingredients, the better, no matter what the pedigree of your bird. The 12 spots recommended here are divided into three categories: \u003cstrong>Down Home\u003c/strong>, \u003cstrong>Fancy\u003c/strong> and \u003cstrong>With Waffles\u003c/strong>. The Down Home group, as might be expected, has the highest number of entries, while the three “fancy” spots aren’t formal so much as they are trendy and upscale. And yet, they’ve all devoted significant energy to developing an homage to this timeless dish. The With Waffles category speaks for itself, and it’s the one genre for which time of day doesn’t matter. You can get waffles with your chicken for any meal these restaurants happen to be serving.\u003c/p>\n\u003cp>Proceed with gusto, and without thoughts of LDL cholesterol. You have many choices in Oakland and Berkeley, alone. \u003c/p>\n\u003ch2>Down Home\u003c/h2>\n\u003cfigure id=\"attachment_117236\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920.jpg\" alt=\"Downtown Berkeley's Angeline's does fried chicken with a New Orleans twist.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117236\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Downtown Berkeley's Angeline's does fried chicken with a New Orleans twist. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.angelineskitchen.com/\" target=\"_blank\">Angeline’s Louisiana Kitchen\u003c/a>, a downtown Berkeley mainstay, is one of two restaurants I recommend for fried chicken that doesn’t give diners a choice of dark meat. The kitchen sticks strictly to boneless breast meat, coated thoroughly (but not over-laden) with egg and flour and deep-fried. The Louisiana twist comes out in the sides: sweet potatoes mashed with ginger and vanilla, slightly spicy and dessert-like, and smoky tasso ham (pork shoulder) cream gravy. Crisp steamed green beans save this dish from over-the-top decadence. Quick frying in very hot oil seals in the juices of the white meat. A bonus is that this is a dish that kids who don’t like bones in their meat will enjoy, especially with a side of hushpuppies and honey butter.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.angelineskitchen.com/\" target=\"_blank\">\u003cstrong>Angeline’s Louisiana Kitchen\u003c/strong>\u003c/a>\u003cbr>\n2261 Shattuck Ave. [\u003ca href=\"https://goo.gl/ns8xUH\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 548-6900\u003cbr>\nHours: Mon, 5:30-9:30pm; Tue-Thu, 11:30am-9pm; Fri-Sat, 11:am-10pm; Sun 11:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Angelines-Louisiana-Kitchen-286623082447/\" target=\"_blank\">Angeline’s Louisiana Kitchen\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/explore/locations/916489/\" target=\"_blank\">Angeline’s Louisiana Kitchen\u003c/a>\u003cbr>\nPrice Range: $$ Fried chicken ($16.99)\u003c/p>\n\u003cfigure id=\"attachment_117241\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920.jpg\" alt=\"Lady Esther's has a way with homestyle fried chicken.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117241\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lady Esther's has a way with homestyle fried chicken. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/lady-esthers-oakland\" target=\"_blank\">Lady Esther’s\u003c/a> is the newest entry to the East Bay fried chicken scene, but only technically. Louisiana-born Esther Clay owned and operated her namesake Lady Esther’s at various locations in Oakland from the late 1960s to the early 1990s, where she served such cultural luminaries as James Baldwin and Diana Ross. Her daughter Deimentrius, who made her own name at Southern Café (which she’s no longer affiliated with) carries on her mother’s proud legacy, serving a full Louisiana menu that includes resplendent fried chicken. The main seasonings on my perfectly flaky three pieces of skin-on dark meat were salt and pepper, straight-up, and I chose sides I thought would highlight the chicken’s spot-on simplicity: mac and cheese, collard greens and stewed cabbage, the greens kicked up with a bit of pepper vinegar. Each plate is cooked to order (and enough for at least two people), so be patient. It travels fine, but the only reason to get it to go is to pair it with a nice Cabernet Franc or IPA (the restaurant doesn’t serve alcohol), but otherwise it’s never better than just out of the fryer. Lady Esther’s caters to the downtown business crowd, so if you’re there for lunch, sweet tea is an appropriate substitute.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/lady-esthers-oakland\" target=\"_blank\">\u003cstrong>Lady Esther’s Original Southern Café\u003c/strong>\u003c/a>\u003cbr>\n300 Frank Ogawa Plaza [\u003ca href=\"https://goo.gl/CmHEJq\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 548-6900\u003cbr>\nHours: Mon-Fri, 11am-6pm; closed Sat-Sun\u003cbr>\nPrice Range: $$ Fried chicken ($17.99)\u003c/p>\n\u003cfigure id=\"attachment_117239\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920.jpg\" alt=\"Fried chicken with grits and eggs at Oakland's Lois the Pie Queen.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117239\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried chicken with grits and eggs at Oakland's Lois the Pie Queen. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/lois-the-pie-queen-oakland\" target=\"_blank\">Lois the Pie Queen\u003c/a>, the storied restaurant in north Oakland adjacent to the burgeoning Lorin District in south Berkeley, had its heyday in the and 1970s and '80s, evidenced by the glamorous photos of international celebrities on the walls, most of them personally autographed. The original location on Sacramento Street was founded by Lois Cleveland Davis, and moved to its current location in the early 1970s. It’s now run by Davis’ son, Chris, and her granddaughter, Margot. Because the restaurant also does a brisk waffle business, it might’ve ended up in the With Waffles category of this guide, but I went with Down Home because of the kitchen’s way with homemade biscuits, eggs and grits. So, yes, fried chicken for breakfast. Come when you’re not in a hurry because sometimes the wait for chicken fried on the spot is a bit long. But it’s worth it for a traditional Southern breakfast, gussied up with fried chicken, soaked in seasoned milk, skin on, then simply flour-battered and deep-fried. Ask for all-dark meat, which is moister than the white, and extra butter for those grits.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/lois-the-pie-queen-oakland\" target=\"_blank\">\u003cstrong>Lois the Pie Queen\u003c/strong>\u003c/a>\u003cbr>\n851 60th St. [\u003ca href=\"https://goo.gl/rVmv6E\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94704\u003cbr>\nPh: (510) 658-5616\u003cbr>\nHours: Mon-Fri, 8am-2pm; Sat, 7am-3pm; Sun 7am-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Lois-The-Pie-Queen-118166941529472/\" target=\"_blank\">Lois the Pie Queen\u003c/a>\u003cbr>\nPrice Range: $$ Fried chicken ($16.50)\u003c/p>\n\u003cfigure id=\"attachment_117238\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920.jpg\" alt=\"Fried chicken lunch at Southern Cafe on MacArthur in Oakland.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117238\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried chicken lunch at Southern Café on MacArthur in Oakland. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://southerncafe2000.com/#header\" target=\"_blank\">Southern Café\u003c/a>, perhaps the most classic of all the places on this list for its easy, Sunday dining-room ambiance, gracious service, and confident way with fried chicken. There’s a branch out in Antioch now, but the Oakland flagship is a magical spot for a big family gathering or an important business lunch. It’s not fancy, or even upscale, particularly, but it’s elegant in its way, with a focus on attentive service and general friendliness. And it shares with other restaurants in the “down home” category an affinity for generous portions. Rice and gravy comes as a side on all chicken plates, and you can choose two additional sides as well. I hit the jackpot with mac and cheese and stewed collards.\u003c/p>\n\u003cp>\u003ca href=\"http://southerncafe2000.com/#header\" target=\"_blank\">\u003cstrong>Southern Café\u003c/strong>\u003c/a>\u003cbr>\n2000 MacArthur Blvd. [\u003ca href=\"https://goo.gl/KOPNVZ\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94602\u003cbr>\nPh: (510) 336-2013\u003cbr>\nHours: Wed-Sat, 11am-9pm; Sun, 1-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SouthernCafe2000\" target=\"_blank\">Southern Café\u003c/a>\u003cbr>\nPrice Range: $$ Southern fried chicken ($19.50)\u003c/p>\n\u003cfigure id=\"attachment_117242\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920.jpg\" alt=\"Minnesota fried chicken at Stella Nonna in Berkeley.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117242\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Minnesota fried chicken at Stella Nonna in Berkeley. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m ashamed to admit that I know virtually nothing about Minnesota—but apparently, Minnesotans know about fried chicken. \u003ca href=\"http://www.stellanonna.com/\" target=\"_blank\">Stella Nonna\u003c/a>, somewhat of a sleeper of a restaurant in north Berkeley, has an Italian name and a Midwestern soul. Among the Minnesota specialties on the large menu is fried chicken. Here’s the hitch: It’s only offered on Wednesday nights. So plan ahead and don’t fail to order this masterpiece of frying, with intricately secret-spiced breading, served with a pile of greens and creamy mashed potatoes with dark gravy. The chicken was so good that I left thinking I should probably try other dishes on the menu, knowing I likely never would, unless I end up back there on a non-Wednesday.\u003c/p>\n\u003cp>\u003ca href=\"http://www.stellanonna.com/\" target=\"_blank\">\u003cstrong>Stella Nonna\u003c/strong>\u003c/a>\u003cbr>\n1407 San Pablo Ave. [\u003ca href=\"https://goo.gl/LVAXh3\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94602\u003cbr>\nPh: (510) 524-3400\u003cbr>\nHours: Wed-Fri, 11am-9pm; Sat, 9am-9pm; Sun, 9am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Stella-Nonna-195437967192425/\" target=\"_blank\">Stella Nonna\u003c/a>\u003cbr>\nPrice Range: $$ Minnesota fried chicken ($17.50)\u003c/p>\n\u003cfigure id=\"attachment_117233\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920.jpg\" alt=\"A heaping plate of fried chicken and fixins at Touch of Soul in Oakland.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117233\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A heaping plate of fried chicken and fixins at Touch of Soul in Oakland. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a tiny cheat to include \u003ca href=\"http://touch-of-soul.business.site/\" target=\"_blank\">Touch of Soul\u003c/a> in a fried chicken guide to Berkeley and Oakland because it’s officially in Emeryville, but if you think of borders as arbitrary, it makes perfect sense, given that this little gem of a restaurant is on the main drag of San Pablo as you head south through Oakland. It deserves its place on the list for value, alone. For $13.39, you get a plate that I daresay would feed three people, a half-chicken, in fact. But I wouldn’t recommend it if it weren’t also delicious, which it is. There are many sides to choose from, and I can never pass up stuffing, so I ordered a carb-loaded dinner that also included mashed potatoes and gravy and long-cooked collards. The restaurant has a nominal wine list, so it’s beer or soft drinks for the win. \u003c/p>\n\u003cp>\u003ca href=\"http://touch-of-soul.business.site/\" target=\"_blank\">\u003cstrong>Touch of Soul\u003c/strong>\u003c/a>\u003cbr>\n4336 San Pablo Ave. [\u003ca href=\"https://goo.gl/hSymiw\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nEmeryville, CA 94608\u003cbr>\nPh: (510) 595-1227\u003cbr>\nHours: Tue-Sat, 11:30am-10pm; Sun, 11:30am-9pm\u003cbr>\nPrice Range: $$ Chicken fried dinner ($13.39)\u003c/p>\n\u003ch2>Fancy\u003c/h2>\n\u003cfigure id=\"attachment_117240\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920.jpg\" alt=\"Hopscotch's fried chicken with baked beans and coleslaw.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117240\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hopscotch's fried chicken with baked beans and coleslaw. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of Uptown Oakland’s most beloved restaurants is \u003ca href=\"http://www.hopscotchoakland.com/\" target=\"_blank\">Hopscotch\u003c/a>, which has a menu of local ingredients combined in surprising ways that always work, often with a Japanese bent. While I excluded karaage from this list, Hopscotch certainly makes the cut because the concept is classic American-fried. You don’t know there’s anything else going on until you take a bite and sense a hint of ginger in the batter, and the sides of baked beans and pickled purple cabbage don’t give away the secret. Furthermore, you can buy a whole bucket of fried chicken to go (eight pieces for $30)! The icing on the cake is the craft cocktail list, with choices for any time of day. I had the Y Tu Mamá with mescal, St. George’s chili vodka, cynar and grapefruit juice, and found it to be a sumptuous midday repast.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/checkplease/2016/04/21/check-please-bay-area-reviews-to-bang-korean-bbq-tinas-place-and-hopscotch/\" target=\"_blank\">Watch Hopscotch featured on Check, Please! Bay Area\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.hopscotchoakland.com/\" target=\"_blank\">\u003cstrong>Hopscotch\u003c/strong>\u003c/a>\u003cbr>\n1915 San Pablo Ave. [\u003ca href=\"https://goo.gl/eyRI1S\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 788-6217\u003cbr>\nHours: Mon-Thu, 11:30am-3pm and 5-10pm; Fri, 11:30am-3pm and 5-11pm; Sat, 10:30am-3pm and 5-11pm; Sun, 10:30am-3pm and 5-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/hopscotchoak/\" target=\"_blank\">Hopscotch\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/scotch1rock?ref_src=twsrc%5Egoogle%7Ctwcamp%5Eserp%7Ctwgr%5Eauthor\" target=\"_blank\">@scotch1rock\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/scotch1rock/\" target=\"_blank\">@scotch1rock\u003c/a>\u003cbr>\nPrice Range: $$$ Buttermilk fried chicken ($19, lunch; $23 dinner)\u003c/p>\n\u003cfigure id=\"attachment_117235\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920.jpg\" alt=\"Fried Chicken Dinner at Miss Ollie's in Swans Market in Old Oakland.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117235\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried Chicken Dinner at Miss Ollie's in Swans Market in Old Oakland. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The throughline at \u003ca href=\"http://www.realmissolliesoakland.com/\" target=\"_blank\">Miss Ollie’s\u003c/a> is Caribbean, and there isn’t a dish on the menu that doesn’t sing with flavor. The space, in Swan’s Market in Old Oakland, is also among the most joyful in town, with easygoing servers who know their food. Order a pickle plate and the salt fish and ackee for the table, then settle in for the four-piece fried chicken dinner, which is enough for a family of four, especially if you order other dishes. No dithering over sides here: The exquisitely fried chicken comes with potato salad, field greens with lemon, and killer homemade hot sauce. Boom. Get a carafe of inexpensive rosé to share and sit outside and people-watch to your heart’s content. This is one of the best dining experiences in the Bay Area.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/checkplease/2017/05/11/check-please-bay-area-season-12-reviews-miss-ollies-mama-papa-lithuania-restaurant-bar-crudo/\" target=\"_blank\">Watch Miss Ollie’s featured on Check, Please! Bay Area\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.realmissolliesoakland.com/\" target=\"_blank\">\u003cstrong>Miss Ollie’s\u003c/strong>\u003c/a>\u003cbr>\n901 Washington St. [\u003ca href=\"https://goo.gl/asyiDY\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 298-6188\u003cbr>\nHours: Tue-Thu, 11:30am-2pm and 5:30-9pm; Fri, 11:30am-2pm and 5:30-10:30pm; Sat, noon-3pm and 5:30-10pm; closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MissOllies/\" target=\"_blank\">Miss Ollie's\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/explore/locations/49984092/\" target=\"_blank\">@MissOllies\u003c/a>\u003cbr>\nPrice Range: $$$ Miss Ollie’s skillet-fried chicken ($24)\u003c/p>\n\u003cfigure id=\"attachment_117232\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920.jpg\" alt=\"A decadent Italian version of classic fried chicken at Pizzaiolo in Temescal.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117232\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A decadent Italian version of classic fried chicken at Pizzaiolo in Temescal. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What on earth is fried chicken doing on the menu of an Italian restaurant best known for its wood-fired pizza? After you taste \u003ca href=\"http://www.pizzaiolooakland.com/\" target=\"_blank\">Pizzaiolo’s\u003c/a> version, you’ll surely say, “Why not?” The secret, and the way it remains in the wheelhouse of “Italian,” is in the salsa rossa served on top. A bright tomato and pepper sauce traditionally used for bollito misto, it’s also just right with fried poultry, as it happens, especially the buttermilk-breaded variety. The chicken isn’t on the menu every night, but it usually makes an appearance several times a week. Because the pizzas here are not to be missed, I recommend ordering a plate of fried chicken, when available, to share with the table. Trust me, it works.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/checkplease/2011/10/07/pizzaiolo-restaurant-info/\" target=\"_blank\">Watch Pizzaiolo featured on Check, Please! Bay Area\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.pizzaiolooakland.com/\" target=\"_blank\">\u003cstrong>Pizzaiolo\u003c/strong>\u003c/a>\u003cbr>\n5008 Telegraph Ave. [\u003ca href=\"https://goo.gl/JbYbcm\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 652-4888\u003cbr>\nHours: Mon-Thu, 8:30am-noon and 5:30-10pm; Fri, 8am-noon and 5:30-10:30pm; Sat, 9am-1pm and 5:30-10:30pm; closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Pizzaiolo-143284572386104/\" target=\"_blank\">Pizzaiolo\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/pizzaioloakland\" target=\"_blank\">@pizzaioloakland\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/pizzaiolooakland/\" target=\"_blank\">@pizzaiolooakland\u003c/a>\u003cbr>\nPrice Range: $$$ Buttermilk-fried Hoffman Farms chicken ($29)\u003c/p>\n\u003ch2>With Waffles\u003c/h2>\n\u003cfigure id=\"attachment_117234\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920.jpg\" alt=\"Chicken and Waffles at Aunt Mary's Cafe in Temescal.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117234\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken and Waffles at Aunt Mary's Cafe in Temescal. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since \u003ca href=\"http://auntmaryscafe.com/\" target=\"_blank\">Aunt Mary’s Café\u003c/a> moved across the street and north two blocks from its original space on Telegraph Avenue in Temescal, its focus has shifted exclusively to breakfast, lunch and weekend brunch, but the whole place has a kind of constant “brunch” ambiance. While it still has a decidedly Southern feel, it’s also got a local Oaktown vibe with super-casual-cum-professional servers who seem to be plugged in to their largely regular clientele—and a general air of leisure, the precise variety of which you want when you’re truly breakfasting or practicing the art of brunch. Aunt Mary’s fried chicken is of the “with waffle” variety, and it’s the second of two places on this list I recommend as white-meat-only, in part for the accompanying yeasted grits waffle. Light and airy, yet coarsely textured, this is one of the best waffles in all of the Bay Area. And you can get it savory-leaning with sage gravy or with agave syrup (maple syrup for an extra $2). But I digress. The chicken is a thin (perhaps pounded) breast, coasted with a beguiling breading rumored to include potato chips. I couldn’t get confirmation from the kitchen, but my server seemed confident about this proclamation, and my first bite confirmed it: crunchy, salty, dense without being heavy. The platter is served with a steak knife stabbed through the chicken like a culinary crime scene—or maybe a big T-bone. The dish fills the whole plate, and it’s almost a given that you’ll have leftovers. \u003c/p>\n\u003cp>\u003ca href=\"http://auntmaryscafe.com/\" target=\"_blank\">\u003cstrong>Aunt Mary’s Café\u003c/strong>\u003c/a>\u003cbr>\n4640 Telegraph Ave. [\u003ca href=\"https://goo.gl/QPNgKp\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 601-9227\u003cbr>\nHours: Daily, 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Aunt-Marys-Cafe-Temescal/210868242267494\" target=\"_blank\">Aunt Mary’s Café - Temescal\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/auntmaryscafe\" target=\"_blank\">@auntmaryscafe\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/explore/locations/813/\" target=\"_blank\">Aunt Mary’s Café\u003c/a>\u003cbr>\nPrice Range: $$ Fried chicken and grits waffle ($14.50)\u003c/p>\n\u003cfigure id=\"attachment_117243\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920.jpg\" alt=\"Tanya Holland's deservedly famous chicken and waffles at Brown Sugar Kitchen.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117243\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tanya Holland's deservedly famous chicken and waffles at Brown Sugar Kitchen. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tanya Holland’s \u003ca href=\"http://www.brownsugarkitchen.com/\" target=\"_blank\">Brown Sugar Kitchen\u003c/a> is the stuff chicken and waffle dreams are made of. Holland brings her French culinary training at Burgundy’s \u003ca href=\"http://lavarenne.com/about-la-varenne/\" target=\"_blank\">École de Cuisine La Varenne\u003c/a> to West Oakland in the form of New Soul food, which is so delicious that she may have well invented the term. The restaurant could’ve landed in any of the three categories on this list, but the chef’s ethereal cornmeal waffles tip the scale to the “with waffles” group. Crisp, golden, and light as air, the waffles are served with brown sugar butter and a brilliantly tart apple cider syrup, so the sweetness in the dish comes more from the butter than the syrup. The fried chicken is equally compelling, brined in a buttermilk bath before frying, and then finished in the oven. The only mistake you can make here is to arrive too late to get a table. It happens, especially on weekends, so plan ahead. It’s walk-in only.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/checkplease/2010/05/05/brown-sugar-kitchen-restaurant-info/\" target=\"_blank\">Watch Brown Sugar Kitchen featured on Check, Please! Bay Area\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.brownsugarkitchen.com/\" target=\"_blank\">\u003cstrong>Brown Sugar Kitchen\u003c/strong>\u003c/a>\u003cbr>\n2534 Mandela Pkwy. [\u003ca href=\"https://goo.gl/a66U1f\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 839-SOUL\u003cbr>\nHours: Tue-Sat, 7am-3pm; Sun, 8am-3pm; closed Mon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/brownsugarkitchen\" target=\"_blank\">Brown Sugar Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BrownSugarKitch\" target=\"_blank\">@BrownSugarKitch\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/mstanyaholland/\" target=\"_blank\">@mstanyaholland\u003c/a>\u003cbr>\nPrice Range: $$$ Buttermilk-fried chicken and cornmeal waffle ($18)\u003c/p>\n\u003cfigure id=\"attachment_117237\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920.jpg\" alt=\"Fried Chicken and Waffles at House of Chicken and Waffles in Oakland's Jack London Square.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117237\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried Chicken and Waffles at House of Chicken and Waffles in Oakland's Jack London Square. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Jack London Square’s \u003ca href=\"http://homeofchickenandwaffles.com/\" target=\"_blank\">Home of Chicken and Waffles\u003c/a> is not a hipster spot. It’s where you go, both pre- and post-hangover, to fulfill a deep craving for enormous plates of fried chicken and crisp waffles loaded with butter and syrup. The left side of the restaurant is diner-style, while the right side, the bar end of the space, gets loud long before sunset with music and Embarcadero revelers, many of whom are headed to or from Yoshi’s for a concert. It’s the most utilitarian choice on this list. The kitchen does a huge volume, and service is often less than attentive, but the food does the job of fortifying you for a good long time.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://homeofchickenandwaffles.com/\" target=\"_blank\">\u003cstrong>Home of Chicken and Waffles\u003c/strong>\u003c/a>\u003cbr>\n44 Embarcadero West. [\u003ca href=\"https://goo.gl/m9OLCw\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 836-4446\u003cbr>\nHours: Mon-Thu, 11am-midnight; Fri-Sat, 11am-4am; Sun, 11am-midnight\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/thehomeofchickenandwaffles\" target=\"_blank\">Home of Chicken and Waffles\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/explore/locations/214910374/home-of-chicken-and-waffles/\" target=\"_blank\">Home of Chicken and Waffles\u003c/a>\u003cbr>\nPrice Range: $-$$ Fried chicken and waffle dishes ($10.25-$15.25)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Oakland Bloom Nurtures Refugee Chefs at Night Market Pop-Ups",
"title": "Oakland Bloom Nurtures Refugee Chefs at Night Market Pop-Ups",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_116392\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116392\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/1-Farid-and-Mina-NEW.jpg\" alt=\"Farid Rafaty cooked Afghan food at the Oakland Bloom Night Market with his cousin Mina.\" width=\"1920\" height=\"1666\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/1-Farid-and-Mina-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/1-Farid-and-Mina-NEW-160x139.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/1-Farid-and-Mina-NEW-800x694.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/1-Farid-and-Mina-NEW-768x666.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/1-Farid-and-Mina-NEW-1020x885.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/1-Farid-and-Mina-NEW-1180x1024.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/1-Farid-and-Mina-NEW-960x833.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/1-Farid-and-Mina-NEW-240x208.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/1-Farid-and-Mina-NEW-375x325.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/1-Farid-and-Mina-NEW-520x451.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Farid Rafaty cooked Afghan food at the Oakland Bloom Night Market with his friend Shahnaz. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Farid Rafaty dreams of opening a restaurant where he will cook dishes from his native Afghanistan. One of these would be the luscious \u003cem>mantu\u003c/em> dumplings he recently made for a pop-up dinner sponsored by \u003ca href=\"http://oaklandbloom.org/\">Oakland Bloom\u003c/a>, an organization that wants to help him in his quest. It’s been a long journey. At age 14, Rafaty was walking home after getting a haircut when he was forcibly drafted by the pro-communist government as a soldier to fight against the \u003ca href=\"https://en.wikipedia.org/wiki/Mujahideen\" target=\"_blank\">Mujahideen\u003c/a> and taken by helicopter to their army base. After spending three weeks trying to operate an anti-aircraft missile launcher, the determined young man escaped from the base and fled his country by walking all the way to Pakistan, where he eventually met up with his parents and eight siblings.\u003c/p>\n\u003cfigure id=\"attachment_116393\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116393\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/2-Mantu-dumpling-NEW.jpg\" alt=\"Farid's mantu (beef dumpling) topped with tomato and yogurt sauces.\" width=\"1920\" height=\"2204\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/2-Mantu-dumpling-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/2-Mantu-dumpling-NEW-160x184.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/2-Mantu-dumpling-NEW-800x918.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/2-Mantu-dumpling-NEW-768x882.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/2-Mantu-dumpling-NEW-1020x1171.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/2-Mantu-dumpling-NEW-1180x1355.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/2-Mantu-dumpling-NEW-960x1102.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/2-Mantu-dumpling-NEW-240x276.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/2-Mantu-dumpling-NEW-375x430.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/2-Mantu-dumpling-NEW-520x597.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Farid's mantu (beef dumpling) topped with tomato and yogurt sauces. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After several years living in France, Rafaty moved to Southern California, and ironically, got his wish to cook authentic Afghan food -- for the U.S. Marine Corps training site in Twentynine Palms. The army had built a completely realistic Afghan town in the middle of the Mojave desert to train Marines before they were deployed to Afghanistan. “It had to be 100% accurate, from the shops to the colors of the clothing to the food,” explains Rafaty. “I was head of kitchen and cooked breakfast, lunch and dinner for 220 Afghan ‘actors’ and 40 Special Forces soldiers.” Sometimes Rafaty was also assigned to act a role, such as head of the Secret Service, in exercises where American soldiers were tasked with finding “the bad guys.” The results were impressive. After a month living in the simulated Afghan village, the soldiers were ready. “I received many commendations, and the soldiers expressed their gratitude for preparing them so well, which was crucial to their survival,” says Rafaty. “Now, I want to give back to this wonderful country.” With Oakland Bloom’s help, Rafaty hopes to start a catering business and work his way up to a café where he can make real connections with his customers. “I want a place,“ he says, “where we all know each other’s families.”\u003c/p>\n\u003cfigure id=\"attachment_116394\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116394\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/3-Seanathan-Chow-NEW.jpg\" alt=\"Seanathan Chow, founder of Oakland Bloom, at March 12 Night Market Pop-up Dinner.\" width=\"1920\" height=\"1389\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/3-Seanathan-Chow-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/3-Seanathan-Chow-NEW-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/3-Seanathan-Chow-NEW-800x579.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/3-Seanathan-Chow-NEW-768x556.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/3-Seanathan-Chow-NEW-1020x738.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/3-Seanathan-Chow-NEW-1180x854.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/3-Seanathan-Chow-NEW-960x695.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/3-Seanathan-Chow-NEW-240x174.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/3-Seanathan-Chow-NEW-375x271.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/3-Seanathan-Chow-NEW-520x376.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Seanathan Chow, founder of Oakland Bloom, at March 12 Night Market Pop-up Dinner. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Not all the refugees that Oakland Bloom mentors have as much food service experience as Farid Rafaty. Indeed, some have none at all. But the most important quality that Oakland Bloom founder Seanathan Chow looks for when choosing people for the training program is a love of cooking. After several years working to foster social entrepreneurialism as a start-up consultant and volunteering in a variety of non-profits, Chow switched gears to attend culinary school and then cook at Hawker Fare and Nopalito.\u003c/p>\n\u003cp>His “aha moment” came when he realized he could pair food and social impact to create economic opportunities for refugees and immigrants looking to start their own businesses. He founded Oakland Bloom in 2015. Now, he and his team run an intense two-week training program where refugees receive instruction in running a food business, operating a commercial kitchen, marketing, and testing recipes, all leading up to the Night Market, where they cook and serve their dishes to more than 100 guests.\u003c/p>\n\u003cp>These pop-up dinners, held monthly in the basement dining room of \u003ca href=\"https://www.choicehotels.com/california/oakland/clarion-hotels/cab03?source=gyxt\">Oakland’s Clarion Hotel\u003c/a>, give the emerging chefs an opportunity to handle a steady stream of customers and engage in conversation with them. Chow is still refining the structure and learning from each event. At the second dinner on March 12, he was dismayed to find that by the time the last two ticketed customers appeared, a couple of the chefs had run out of food. “It was a learning experience for us all,” says Chow, “I want to improve these events each time and use them as a testing ground for a permanent space.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The \u003ca href=\"http://oaklandbloom.org/tickets/\">next pop-up dinner on April 9\u003c/a> will feature timed seatings to more evenly distribute diners. Besides allowing the chefs to practice feeding people at these events, Chow’s vision also includes encouraging conversations about culture and inspiring guests to volunteer their skills (say in marketing or graphic design) to help these budding entrepreneurs succeed.\u003c/p>\n\u003cfigure id=\"attachment_116455\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/4-Sara-Tebege-revised.jpg\" alt=\"Sara Tebege's spicy chicken and red lentils accompanied by her unique Eritrean flatbread.\" width=\"1920\" height=\"904\" class=\"size-full wp-image-116455\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/4-Sara-Tebege-revised.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/4-Sara-Tebege-revised-160x75.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/4-Sara-Tebege-revised-800x377.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/4-Sara-Tebege-revised-768x362.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/4-Sara-Tebege-revised-1020x480.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/4-Sara-Tebege-revised-1180x556.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/4-Sara-Tebege-revised-960x452.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/4-Sara-Tebege-revised-240x113.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/4-Sara-Tebege-revised-375x177.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/4-Sara-Tebege-revised-520x245.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sara Tebege's spicy chicken and red lentils accompanied by her unique Eritrean flatbread. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The youngest chef in the March 12 Night Market line-up was 23-year old Sara Tebege, who served home-style Eritrean foods atop discs of a dark flatbread. But this flatbread was not \u003cem>injera\u003c/em> which is the large spongy crepe-like circles made primarily of teff flour that is a staple in Ethiopian and Eritrean meals.\u003c/p>\n\u003cp>Tebege featured a unique twist on another traditional flatbread that she calls \u003cem>anababiru\u003c/em>, which is usually served in layers. Her dish featured smaller rounds upon which she spread \u003cem>awaze\u003c/em> (spiced butter) and piled her \u003cem>doro tibs\u003c/em> (spicy chicken) and \u003cem>misr wot\u003c/em> (red lentil stew). She explained the significance of this “bread” to some of her customers, explaining that since it has a shorter rising time than injera, it was made every morning in her household and marked the start of the day.\u003c/p>\n\u003cp>Tebege is Eritrean. Since coming to the U.S. she has been working hard to improve herself and start a new life. When she connected with the \u003ca href=\"https://www.rescue.org/\">International Rescue Committee \u003c/a> (IRC) in 2014, she met Seanathan Chow who was then a volunteer. In 2015, Sara participated in Oakland Bloom’s food business training program (then in partnership with IRC’s New Roots Program), where participants were introduced to basic business concepts and various types of food businesses through guest lectures, field trips, and workshops.\u003c/p>\n\u003cp>Through the IRC, Tebege also met Doug Hewitt and recently completed the training program for \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/02/14/refugees-life-stories-deepen-the-brew-at-1951-coffee-company/\">1951 Coffee Company\u003c/a>. Although she hopes to start working at the café, quickly whipping up lattes for Berkeleyites on the go, her ultimate wish is to have her own café where she can offer the slower-paced, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/07/traditional-ethiopian-coffee-ceremony-brewed-up-by-chef-marcus-samuelsson-and-cafe-colucci/\">traditional Ethiopian/Eritrean coffee ritual\u003c/a> that involves roasting the beans, grinding them, mixing the ground beans with water, then boiling and serving three rounds of coffee with snacks like popped sorghum. The daily ritual emphasizes slowing down and encourages participants to really talk to each other. Through her time with Oakland Bloom, Tebege came up with a name for her café: Mahaza, which means “friend” in Tigrinya, her native language.\u003c/p>\n\u003cfigure id=\"attachment_116396\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116396\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/5-Soda-NEW.jpg\" alt=\"Seanathan Chow's refreshing take on a Burmese tamarind ginger soda.\" width=\"1920\" height=\"1598\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/5-Soda-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/5-Soda-NEW-160x133.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/5-Soda-NEW-800x666.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/5-Soda-NEW-768x639.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/5-Soda-NEW-1020x849.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/5-Soda-NEW-1180x982.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/5-Soda-NEW-960x799.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/5-Soda-NEW-240x200.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/5-Soda-NEW-375x312.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/5-Soda-NEW-520x433.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Seanathan Chow's refreshing take on a Burmese tamarind ginger soda. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At his recent pop-up dinner, Seanathan Chow contributed his own Burmese-inspired tamarind ginger soda. He explains that his motivation for establishing Oakland Bloom was personal: “My parents were immigrants from Burma, where my mom grew up in poverty. My uncle hid on a boat to get here, with only $10 in his pocket. I grew up hearing stories about what it took for my family to come here, and even more so how difficult it was upon arriving. Now my mom and uncle are both successful entrepreneurs,\" says Chow. \"They sacrificed a lot, but they’re proof that anything is possible with a little help from the community and loved ones. It’s heartbreaking when I meet immigrants who feel like owning a business is simply out of their reach. I want my participants to know that Oakland Bloom will support them for the long haul. We’re in this together.\"\u003c/p>\n\u003cp>Chow’s ultimate goal is to open Oakland’s first \u003ca href=\"http://www.thebestsingapore.com/eat-and-drink/the-best-5-hawker-centres-in-singapore/\">Hawker Center\u003c/a> inspired by the food courts for which Singapore is famous. He needs a warehouse or other covered space that would be big enough for each entrepreneur to have his/her own stall. After a pilot program, he hopes to make this a permanent fixture in Oakland. Another part of Chow’s plan is to enlist the help of guest chefs. The Hawker center would have stalls for refugees and immigrants plus Oakland's up-and-coming chefs, who could provide one-on-one mentorships. “What we really need, “ says Chow, “is for everyone to feel invested in the success of others.”\u003c/p>\n\u003cfigure id=\"attachment_116397\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116397\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/6-Orn-and-Sambath-NEW.jpg\" alt=\"Orn Sok and Sambath Ky are refugees from Cambodia, who have been been working at a small cafe in Oakland making American food for years. They want to cook Cambodian dishes, like this chicken stuffed with lemon grass, pork and tamarind and papaya glass noodle salad. They will also be cooking at the April 9th event.\" width=\"1920\" height=\"1470\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/6-Orn-and-Sambath-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/6-Orn-and-Sambath-NEW-160x123.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/6-Orn-and-Sambath-NEW-800x613.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/6-Orn-and-Sambath-NEW-768x588.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/6-Orn-and-Sambath-NEW-1020x781.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/6-Orn-and-Sambath-NEW-1180x903.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/6-Orn-and-Sambath-NEW-960x735.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/6-Orn-and-Sambath-NEW-240x184.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/6-Orn-and-Sambath-NEW-375x287.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/6-Orn-and-Sambath-NEW-520x398.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Orn Sok and Sambath Ky are refugees from Cambodia, who have been been working at a small cafe in Oakland making American food for years. They want to cook Cambodian dishes, like this chicken stuffed with lemon grass, pork and tamarind and papaya glass noodle salad. They will also be cooking at the April 9th event. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://oaklandbloom.org/\">\u003cstrong>Oakland Bloom\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"http://oaklandbloom.org/tickets/\">Purchase tickets \u003c/a>for the next Pop-Up Night Market on April 9 at the Clarion Hotel\u003cbr>\n371 13\u003csup>th\u003c/sup> Street \u003ca href=\"https://www.google.com/maps/place/Clarion+Hotel+Downtown+Oakland+City+Center/@37.8027602,-122.272227,17z/data=!3m1!4b1!4m5!3m4!1s0x808f80b413425549:0xb07d41caf46aa28!8m2!3d37.802756!4d-122.270033\">[Map]\u003c/a>\u003cbr>\nOakland, CA 94612\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/oakbloomkitchen/\">Oakland Bloom\u003c/a>\u003cbr>\n\u003cem>Check \u003ca href=\"http://oaklandbloom.org/\">Oakland Bloom’s website\u003c/a> for upcoming crowd-funding projects.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_116392\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116392\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/1-Farid-and-Mina-NEW.jpg\" alt=\"Farid Rafaty cooked Afghan food at the Oakland Bloom Night Market with his cousin Mina.\" width=\"1920\" height=\"1666\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/1-Farid-and-Mina-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/1-Farid-and-Mina-NEW-160x139.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/1-Farid-and-Mina-NEW-800x694.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/1-Farid-and-Mina-NEW-768x666.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/1-Farid-and-Mina-NEW-1020x885.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/1-Farid-and-Mina-NEW-1180x1024.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/1-Farid-and-Mina-NEW-960x833.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/1-Farid-and-Mina-NEW-240x208.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/1-Farid-and-Mina-NEW-375x325.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/1-Farid-and-Mina-NEW-520x451.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Farid Rafaty cooked Afghan food at the Oakland Bloom Night Market with his friend Shahnaz. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Farid Rafaty dreams of opening a restaurant where he will cook dishes from his native Afghanistan. One of these would be the luscious \u003cem>mantu\u003c/em> dumplings he recently made for a pop-up dinner sponsored by \u003ca href=\"http://oaklandbloom.org/\">Oakland Bloom\u003c/a>, an organization that wants to help him in his quest. It’s been a long journey. At age 14, Rafaty was walking home after getting a haircut when he was forcibly drafted by the pro-communist government as a soldier to fight against the \u003ca href=\"https://en.wikipedia.org/wiki/Mujahideen\" target=\"_blank\">Mujahideen\u003c/a> and taken by helicopter to their army base. After spending three weeks trying to operate an anti-aircraft missile launcher, the determined young man escaped from the base and fled his country by walking all the way to Pakistan, where he eventually met up with his parents and eight siblings.\u003c/p>\n\u003cfigure id=\"attachment_116393\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116393\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/2-Mantu-dumpling-NEW.jpg\" alt=\"Farid's mantu (beef dumpling) topped with tomato and yogurt sauces.\" width=\"1920\" height=\"2204\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/2-Mantu-dumpling-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/2-Mantu-dumpling-NEW-160x184.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/2-Mantu-dumpling-NEW-800x918.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/2-Mantu-dumpling-NEW-768x882.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/2-Mantu-dumpling-NEW-1020x1171.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/2-Mantu-dumpling-NEW-1180x1355.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/2-Mantu-dumpling-NEW-960x1102.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/2-Mantu-dumpling-NEW-240x276.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/2-Mantu-dumpling-NEW-375x430.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/2-Mantu-dumpling-NEW-520x597.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Farid's mantu (beef dumpling) topped with tomato and yogurt sauces. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After several years living in France, Rafaty moved to Southern California, and ironically, got his wish to cook authentic Afghan food -- for the U.S. Marine Corps training site in Twentynine Palms. The army had built a completely realistic Afghan town in the middle of the Mojave desert to train Marines before they were deployed to Afghanistan. “It had to be 100% accurate, from the shops to the colors of the clothing to the food,” explains Rafaty. “I was head of kitchen and cooked breakfast, lunch and dinner for 220 Afghan ‘actors’ and 40 Special Forces soldiers.” Sometimes Rafaty was also assigned to act a role, such as head of the Secret Service, in exercises where American soldiers were tasked with finding “the bad guys.” The results were impressive. After a month living in the simulated Afghan village, the soldiers were ready. “I received many commendations, and the soldiers expressed their gratitude for preparing them so well, which was crucial to their survival,” says Rafaty. “Now, I want to give back to this wonderful country.” With Oakland Bloom’s help, Rafaty hopes to start a catering business and work his way up to a café where he can make real connections with his customers. “I want a place,“ he says, “where we all know each other’s families.”\u003c/p>\n\u003cfigure id=\"attachment_116394\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116394\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/3-Seanathan-Chow-NEW.jpg\" alt=\"Seanathan Chow, founder of Oakland Bloom, at March 12 Night Market Pop-up Dinner.\" width=\"1920\" height=\"1389\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/3-Seanathan-Chow-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/3-Seanathan-Chow-NEW-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/3-Seanathan-Chow-NEW-800x579.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/3-Seanathan-Chow-NEW-768x556.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/3-Seanathan-Chow-NEW-1020x738.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/3-Seanathan-Chow-NEW-1180x854.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/3-Seanathan-Chow-NEW-960x695.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/3-Seanathan-Chow-NEW-240x174.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/3-Seanathan-Chow-NEW-375x271.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/3-Seanathan-Chow-NEW-520x376.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Seanathan Chow, founder of Oakland Bloom, at March 12 Night Market Pop-up Dinner. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Not all the refugees that Oakland Bloom mentors have as much food service experience as Farid Rafaty. Indeed, some have none at all. But the most important quality that Oakland Bloom founder Seanathan Chow looks for when choosing people for the training program is a love of cooking. After several years working to foster social entrepreneurialism as a start-up consultant and volunteering in a variety of non-profits, Chow switched gears to attend culinary school and then cook at Hawker Fare and Nopalito.\u003c/p>\n\u003cp>His “aha moment” came when he realized he could pair food and social impact to create economic opportunities for refugees and immigrants looking to start their own businesses. He founded Oakland Bloom in 2015. Now, he and his team run an intense two-week training program where refugees receive instruction in running a food business, operating a commercial kitchen, marketing, and testing recipes, all leading up to the Night Market, where they cook and serve their dishes to more than 100 guests.\u003c/p>\n\u003cp>These pop-up dinners, held monthly in the basement dining room of \u003ca href=\"https://www.choicehotels.com/california/oakland/clarion-hotels/cab03?source=gyxt\">Oakland’s Clarion Hotel\u003c/a>, give the emerging chefs an opportunity to handle a steady stream of customers and engage in conversation with them. Chow is still refining the structure and learning from each event. At the second dinner on March 12, he was dismayed to find that by the time the last two ticketed customers appeared, a couple of the chefs had run out of food. “It was a learning experience for us all,” says Chow, “I want to improve these events each time and use them as a testing ground for a permanent space.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The \u003ca href=\"http://oaklandbloom.org/tickets/\">next pop-up dinner on April 9\u003c/a> will feature timed seatings to more evenly distribute diners. Besides allowing the chefs to practice feeding people at these events, Chow’s vision also includes encouraging conversations about culture and inspiring guests to volunteer their skills (say in marketing or graphic design) to help these budding entrepreneurs succeed.\u003c/p>\n\u003cfigure id=\"attachment_116455\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/4-Sara-Tebege-revised.jpg\" alt=\"Sara Tebege's spicy chicken and red lentils accompanied by her unique Eritrean flatbread.\" width=\"1920\" height=\"904\" class=\"size-full wp-image-116455\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/4-Sara-Tebege-revised.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/4-Sara-Tebege-revised-160x75.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/4-Sara-Tebege-revised-800x377.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/4-Sara-Tebege-revised-768x362.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/4-Sara-Tebege-revised-1020x480.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/4-Sara-Tebege-revised-1180x556.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/4-Sara-Tebege-revised-960x452.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/4-Sara-Tebege-revised-240x113.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/4-Sara-Tebege-revised-375x177.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/4-Sara-Tebege-revised-520x245.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sara Tebege's spicy chicken and red lentils accompanied by her unique Eritrean flatbread. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The youngest chef in the March 12 Night Market line-up was 23-year old Sara Tebege, who served home-style Eritrean foods atop discs of a dark flatbread. But this flatbread was not \u003cem>injera\u003c/em> which is the large spongy crepe-like circles made primarily of teff flour that is a staple in Ethiopian and Eritrean meals.\u003c/p>\n\u003cp>Tebege featured a unique twist on another traditional flatbread that she calls \u003cem>anababiru\u003c/em>, which is usually served in layers. Her dish featured smaller rounds upon which she spread \u003cem>awaze\u003c/em> (spiced butter) and piled her \u003cem>doro tibs\u003c/em> (spicy chicken) and \u003cem>misr wot\u003c/em> (red lentil stew). She explained the significance of this “bread” to some of her customers, explaining that since it has a shorter rising time than injera, it was made every morning in her household and marked the start of the day.\u003c/p>\n\u003cp>Tebege is Eritrean. Since coming to the U.S. she has been working hard to improve herself and start a new life. When she connected with the \u003ca href=\"https://www.rescue.org/\">International Rescue Committee \u003c/a> (IRC) in 2014, she met Seanathan Chow who was then a volunteer. In 2015, Sara participated in Oakland Bloom’s food business training program (then in partnership with IRC’s New Roots Program), where participants were introduced to basic business concepts and various types of food businesses through guest lectures, field trips, and workshops.\u003c/p>\n\u003cp>Through the IRC, Tebege also met Doug Hewitt and recently completed the training program for \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/02/14/refugees-life-stories-deepen-the-brew-at-1951-coffee-company/\">1951 Coffee Company\u003c/a>. Although she hopes to start working at the café, quickly whipping up lattes for Berkeleyites on the go, her ultimate wish is to have her own café where she can offer the slower-paced, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/07/traditional-ethiopian-coffee-ceremony-brewed-up-by-chef-marcus-samuelsson-and-cafe-colucci/\">traditional Ethiopian/Eritrean coffee ritual\u003c/a> that involves roasting the beans, grinding them, mixing the ground beans with water, then boiling and serving three rounds of coffee with snacks like popped sorghum. The daily ritual emphasizes slowing down and encourages participants to really talk to each other. Through her time with Oakland Bloom, Tebege came up with a name for her café: Mahaza, which means “friend” in Tigrinya, her native language.\u003c/p>\n\u003cfigure id=\"attachment_116396\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116396\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/5-Soda-NEW.jpg\" alt=\"Seanathan Chow's refreshing take on a Burmese tamarind ginger soda.\" width=\"1920\" height=\"1598\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/5-Soda-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/5-Soda-NEW-160x133.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/5-Soda-NEW-800x666.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/5-Soda-NEW-768x639.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/5-Soda-NEW-1020x849.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/5-Soda-NEW-1180x982.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/5-Soda-NEW-960x799.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/5-Soda-NEW-240x200.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/5-Soda-NEW-375x312.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/5-Soda-NEW-520x433.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Seanathan Chow's refreshing take on a Burmese tamarind ginger soda. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At his recent pop-up dinner, Seanathan Chow contributed his own Burmese-inspired tamarind ginger soda. He explains that his motivation for establishing Oakland Bloom was personal: “My parents were immigrants from Burma, where my mom grew up in poverty. My uncle hid on a boat to get here, with only $10 in his pocket. I grew up hearing stories about what it took for my family to come here, and even more so how difficult it was upon arriving. Now my mom and uncle are both successful entrepreneurs,\" says Chow. \"They sacrificed a lot, but they’re proof that anything is possible with a little help from the community and loved ones. It’s heartbreaking when I meet immigrants who feel like owning a business is simply out of their reach. I want my participants to know that Oakland Bloom will support them for the long haul. We’re in this together.\"\u003c/p>\n\u003cp>Chow’s ultimate goal is to open Oakland’s first \u003ca href=\"http://www.thebestsingapore.com/eat-and-drink/the-best-5-hawker-centres-in-singapore/\">Hawker Center\u003c/a> inspired by the food courts for which Singapore is famous. He needs a warehouse or other covered space that would be big enough for each entrepreneur to have his/her own stall. After a pilot program, he hopes to make this a permanent fixture in Oakland. Another part of Chow’s plan is to enlist the help of guest chefs. The Hawker center would have stalls for refugees and immigrants plus Oakland's up-and-coming chefs, who could provide one-on-one mentorships. “What we really need, “ says Chow, “is for everyone to feel invested in the success of others.”\u003c/p>\n\u003cfigure id=\"attachment_116397\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116397\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/6-Orn-and-Sambath-NEW.jpg\" alt=\"Orn Sok and Sambath Ky are refugees from Cambodia, who have been been working at a small cafe in Oakland making American food for years. They want to cook Cambodian dishes, like this chicken stuffed with lemon grass, pork and tamarind and papaya glass noodle salad. They will also be cooking at the April 9th event.\" width=\"1920\" height=\"1470\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/6-Orn-and-Sambath-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/6-Orn-and-Sambath-NEW-160x123.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/6-Orn-and-Sambath-NEW-800x613.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/6-Orn-and-Sambath-NEW-768x588.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/6-Orn-and-Sambath-NEW-1020x781.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/6-Orn-and-Sambath-NEW-1180x903.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/6-Orn-and-Sambath-NEW-960x735.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/6-Orn-and-Sambath-NEW-240x184.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/6-Orn-and-Sambath-NEW-375x287.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/6-Orn-and-Sambath-NEW-520x398.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Orn Sok and Sambath Ky are refugees from Cambodia, who have been been working at a small cafe in Oakland making American food for years. They want to cook Cambodian dishes, like this chicken stuffed with lemon grass, pork and tamarind and papaya glass noodle salad. They will also be cooking at the April 9th event. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://oaklandbloom.org/\">\u003cstrong>Oakland Bloom\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"http://oaklandbloom.org/tickets/\">Purchase tickets \u003c/a>for the next Pop-Up Night Market on April 9 at the Clarion Hotel\u003cbr>\n371 13\u003csup>th\u003c/sup> Street \u003ca href=\"https://www.google.com/maps/place/Clarion+Hotel+Downtown+Oakland+City+Center/@37.8027602,-122.272227,17z/data=!3m1!4b1!4m5!3m4!1s0x808f80b413425549:0xb07d41caf46aa28!8m2!3d37.802756!4d-122.270033\">[Map]\u003c/a>\u003cbr>\nOakland, CA 94612\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/oakbloomkitchen/\">Oakland Bloom\u003c/a>\u003cbr>\n\u003cem>Check \u003ca href=\"http://oaklandbloom.org/\">Oakland Bloom’s website\u003c/a> for upcoming crowd-funding projects.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Ding Japanese Cuisine Opens in Rockridge for Lunch and Dinner",
"title": "Ding Japanese Cuisine Opens in Rockridge for Lunch and Dinner",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>For many years, the Claremont Diner, just over the Berkeley border into Oakland at the intersection of Claremont and College Avenues, was a friendly bastion of BLTs on white bread, iceberg-lettuce salads and massive breakfast omelets. The owners of \u003ca href=\"https://www.yelp.com/biz/ding-japanese-restaurant-oakland\" target=\"_blank\">Ding Japanese Restaurant\u003c/a>, which opened without fanfare in the space last week after a big remodeling job, have transformed the dining room from white-walled brightness to sleek-wood coolness, earth-toned warmth, and all-around welcoming appeal.\u003c/p>\n\u003cfigure id=\"attachment_116367\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116367\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ding-interior2.jpg\" alt=\"Ding Japanese Restaurant interior.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ding Japanese Restaurant interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are a couple of other Japanese restaurants within walking distance, but they don’t have the energy of this place, right out of the gate. We went for lunch and whittled down the menu choices to just a few: a daily special appetizer, two combination lunches and a bowl of ramen.\u003c/p>\n\u003cfigure id=\"attachment_116373\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116373\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ding-sushi-counter.jpg\" alt=\"The sushi bar at Ding.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The sushi bar at Ding. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are a few important details that make this place stand out from the pack of Easy Bay Japanese spots, the first of which is the shiro on each table. Shiro is a soy sauce brewed with more wheat than soybeans, sweeter and more delicate than soy-centric sauces, usually reserved for sashimi. Here, it’s a harbinger of the kitchen’s predilection toward subtlety, in general.\u003c/p>\n\u003cp>This subtle approach to cooking is exemplified by the ramen, toothsome noodles in a miso-pork broth, seasoned simply with pepper, deeply sweet, and laden with grilled chicken, mushrooms, hardboiled egg, corn, cilantro and a surprising note of chopped cashews, which further deepens the sweetness of the whole. Our server brought togarishi, a spice mix with a hint of chili pepper, on the side.\u003c/p>\n\u003cfigure id=\"attachment_116370\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116370\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ding-ramen1.jpg\" alt=\"Yokor haima ramen with grilled chicken and vegetables.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Yokor haima ramen with grilled chicken and vegetables. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We couldn’t resist one daily appetizer special of amaebi, raw shrimp served with the fried heads on the side. At Ding, this classic dish is slowly and carefully prepared, the raw flesh cool and crisp and the heads lightly fried and tender.\u003c/p>\n\u003cfigure id=\"attachment_116360\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116360\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ding-amaebi.jpg\" alt=\"Amaebi, raw shrimp sushi.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Amaebi, raw shrimp sushi. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The raw fish dishes, in all their glory, were the highlight of the meal. We tried two lunch specials, both excellent values in a neighborhood where a noodle lunch will set you back $15, on average. The sushi/sashimi combo at $12.50 is a bargain anywhere in the Bay Area, and the quality of this fish selection is much higher than average in these parts, where quality can be variable and inconsistent. It came with four pieces of nigiri (the menu said five, but who’s counting?), large, but gracefully cut: tuna, shrimp, waru (Hawaiian whitefish) with tobiko, and salmon. Two big slices each of tuna and salmon sashimi were perched at the end of the long, narrow serving plate.\u003c/p>\n\u003cfigure id=\"attachment_116374\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116374\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ding-sushi.jpg\" alt=\"Sushi from the Sushi Sashimi Combination lunch.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sushi from the sushi-sashimi combination lunch. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116371\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116371\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ding-sashimi.jpg\" alt=\"Sashimi from the Sushi Sashimi Combination lunch.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sashimi from the Sushi-sashimi combination lunch. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The combination lunch special comes with your choice of two dishes: one cooked entrée and one sushi roll or cooked appetizer. For $4, we added four slices of hamachi (yellowtail), so, for a grand total of $14.50, we got an ample serving of chicken teriyaki, a spicy tuna roll, and some of the most buttery hamachi around. The teriyaki, like the ramen, was subtly complex, with juicy-tender meat and a not-too-sweet sauce. The spicy tuna roll was of the minced variety, with mild heat. And there was a nice side salad with spicy miso dressing.\u003c/p>\n\u003cfigure id=\"attachment_116386\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116386\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ding-chix-teriyaki1.jpg\" alt=\" Chicken teriyaki lunch special.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken teriyaki lunch special. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116364\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116364\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ding-hamachi1.jpg\" alt=\"Hamachi (Yellowtail) sashimi. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hamachi (yellowtail) sashimi. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For a menu that has all the predictable dishes you’d expect to find in a neighborhood Japanese restaurant, Ding offers some artful complexity and sophistication to sauces and stocks—and, most importantly, beautifully sourced and prepared raw fish.\u003c/p>\n\u003cfigure id=\"attachment_116362\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116362\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ding-exterior.jpg\" alt=\"Ding Japanese Restaurant in Oakland's Rockridge \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ding Japanese Restaurant in Oakland's Rockridge neighborhood. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/ding-japanese-restaurant-oakland\" target=\"_blank\">\u003cstrong>Ding Japanese Cuisine\u003c/strong>\u003c/a>\u003cbr>\n6200 Claremont Ave.\u003cbr>\nOakland, CA 94618 [\u003ca href=\"https://goo.gl/nXhQ47\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (510) 879-7725\u003cbr>\nHours: Tue-Thu 11:30am-2:30pm, 5pm-9pm; Fri-Sat 11:30am-2:30pm, 5pm-10pm; Sunday 5pm-9pm; Closed Monday\u003cbr>\nPrice Range: $-$$$ ($10-$15, lunch specials; $16-$20, dinner entrées)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Just opened in the former Claremont Diner space, Ding takes sushi and sashimi up a notch in Rockridge.",
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"description": "Just opened in the former Claremont Diner space, Ding takes sushi and sashimi up a notch in Rockridge.",
"title": "Ding Japanese Cuisine Opens in Rockridge for Lunch and Dinner | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>For many years, the Claremont Diner, just over the Berkeley border into Oakland at the intersection of Claremont and College Avenues, was a friendly bastion of BLTs on white bread, iceberg-lettuce salads and massive breakfast omelets. The owners of \u003ca href=\"https://www.yelp.com/biz/ding-japanese-restaurant-oakland\" target=\"_blank\">Ding Japanese Restaurant\u003c/a>, which opened without fanfare in the space last week after a big remodeling job, have transformed the dining room from white-walled brightness to sleek-wood coolness, earth-toned warmth, and all-around welcoming appeal.\u003c/p>\n\u003cfigure id=\"attachment_116367\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116367\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ding-interior2.jpg\" alt=\"Ding Japanese Restaurant interior.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ding Japanese Restaurant interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are a couple of other Japanese restaurants within walking distance, but they don’t have the energy of this place, right out of the gate. We went for lunch and whittled down the menu choices to just a few: a daily special appetizer, two combination lunches and a bowl of ramen.\u003c/p>\n\u003cfigure id=\"attachment_116373\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116373\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ding-sushi-counter.jpg\" alt=\"The sushi bar at Ding.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The sushi bar at Ding. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are a few important details that make this place stand out from the pack of Easy Bay Japanese spots, the first of which is the shiro on each table. Shiro is a soy sauce brewed with more wheat than soybeans, sweeter and more delicate than soy-centric sauces, usually reserved for sashimi. Here, it’s a harbinger of the kitchen’s predilection toward subtlety, in general.\u003c/p>\n\u003cp>This subtle approach to cooking is exemplified by the ramen, toothsome noodles in a miso-pork broth, seasoned simply with pepper, deeply sweet, and laden with grilled chicken, mushrooms, hardboiled egg, corn, cilantro and a surprising note of chopped cashews, which further deepens the sweetness of the whole. Our server brought togarishi, a spice mix with a hint of chili pepper, on the side.\u003c/p>\n\u003cfigure id=\"attachment_116370\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116370\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ding-ramen1.jpg\" alt=\"Yokor haima ramen with grilled chicken and vegetables.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Yokor haima ramen with grilled chicken and vegetables. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We couldn’t resist one daily appetizer special of amaebi, raw shrimp served with the fried heads on the side. At Ding, this classic dish is slowly and carefully prepared, the raw flesh cool and crisp and the heads lightly fried and tender.\u003c/p>\n\u003cfigure id=\"attachment_116360\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116360\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ding-amaebi.jpg\" alt=\"Amaebi, raw shrimp sushi.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Amaebi, raw shrimp sushi. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The raw fish dishes, in all their glory, were the highlight of the meal. We tried two lunch specials, both excellent values in a neighborhood where a noodle lunch will set you back $15, on average. The sushi/sashimi combo at $12.50 is a bargain anywhere in the Bay Area, and the quality of this fish selection is much higher than average in these parts, where quality can be variable and inconsistent. It came with four pieces of nigiri (the menu said five, but who’s counting?), large, but gracefully cut: tuna, shrimp, waru (Hawaiian whitefish) with tobiko, and salmon. Two big slices each of tuna and salmon sashimi were perched at the end of the long, narrow serving plate.\u003c/p>\n\u003cfigure id=\"attachment_116374\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116374\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ding-sushi.jpg\" alt=\"Sushi from the Sushi Sashimi Combination lunch.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sushi from the sushi-sashimi combination lunch. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116371\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116371\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ding-sashimi.jpg\" alt=\"Sashimi from the Sushi Sashimi Combination lunch.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sashimi from the Sushi-sashimi combination lunch. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The combination lunch special comes with your choice of two dishes: one cooked entrée and one sushi roll or cooked appetizer. For $4, we added four slices of hamachi (yellowtail), so, for a grand total of $14.50, we got an ample serving of chicken teriyaki, a spicy tuna roll, and some of the most buttery hamachi around. The teriyaki, like the ramen, was subtly complex, with juicy-tender meat and a not-too-sweet sauce. The spicy tuna roll was of the minced variety, with mild heat. And there was a nice side salad with spicy miso dressing.\u003c/p>\n\u003cfigure id=\"attachment_116386\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116386\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ding-chix-teriyaki1.jpg\" alt=\" Chicken teriyaki lunch special.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken teriyaki lunch special. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116364\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116364\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ding-hamachi1.jpg\" alt=\"Hamachi (Yellowtail) sashimi. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hamachi (yellowtail) sashimi. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For a menu that has all the predictable dishes you’d expect to find in a neighborhood Japanese restaurant, Ding offers some artful complexity and sophistication to sauces and stocks—and, most importantly, beautifully sourced and prepared raw fish.\u003c/p>\n\u003cfigure id=\"attachment_116362\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116362\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ding-exterior.jpg\" alt=\"Ding Japanese Restaurant in Oakland's Rockridge \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ding Japanese Restaurant in Oakland's Rockridge neighborhood. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/ding-japanese-restaurant-oakland\" target=\"_blank\">\u003cstrong>Ding Japanese Cuisine\u003c/strong>\u003c/a>\u003cbr>\n6200 Claremont Ave.\u003cbr>\nOakland, CA 94618 [\u003ca href=\"https://goo.gl/nXhQ47\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (510) 879-7725\u003cbr>\nHours: Tue-Thu 11:30am-2:30pm, 5pm-9pm; Fri-Sat 11:30am-2:30pm, 5pm-10pm; Sunday 5pm-9pm; Closed Monday\u003cbr>\nPrice Range: $-$$$ ($10-$15, lunch specials; $16-$20, dinner entrées)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Daol Tofu Reinvigorates Temescal's Korean BBQ Scene in Oakland",
"title": "Daol Tofu Reinvigorates Temescal's Korean BBQ Scene in Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>There’s a new standout Korean restaurant in the strip of Telegraph Avenue in Oakland’s Temescal neighborhood that’s an unofficial Koreatown, given that it’s home to the majority of tofu houses and barbecue joints in the East Bay. \u003c/p>\n\u003cp>Daol Tofu has opened in the former Casserole House space, with a large menu of traditional tofu dishes, bulgogi, and soups. And it may well become a destination for its banchan, the little side dishes, many of them pickled, served before a typical Korean meal.\u003c/p>\n\u003cfigure id=\"attachment_115922\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/banchan.jpg\" alt=\"Daol Tofu banchan\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115922\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Daol Tofu banchan \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At Daol Tofu there are 12 in all, and they come with free refills. Yelpers bemoan the fact that the complimentary scallion pancake of Casserole House days is gone, but I’ll take pickled baby anchovies, sweet fish cake, spicy yams and seaweed with daikon in infinite quantity any day of the week. There’s also pickled daikon, steamed broccoli and carrots, a fascinating potato salad with crisp apple, japchae, chili-marinated daikon, cucumber pickles, and kimchi, of course. Each item in the glorious display is delicious in its own right, but the kimchi, anchovy-laden and bathed in sweet-spicy chilis, was exceptional, as was the aforementioned potato salad. And even if you’re too full to ask for refills, if you get a to-go box for any part of your meal, the chef will top up your banchan as well.\u003c/p>\n\u003cfigure id=\"attachment_115920\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/sunny3.jpg\" alt=\"Sunny, the owner of Daol Tofu\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115920\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/sunny3.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/sunny3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/sunny3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/sunny3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/sunny3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/sunny3-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/sunny3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/sunny3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/sunny3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/sunny3-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Sunny, the owner of Daol Tofu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The generosity of the kitchen extends to the gracious service, which is unhurried, though efficient. We were served by the owner of this three-week-old restaurant, who identified herself only as “Sunny” and answered our questions about the menu. While she gave us the specific information we asked for, she kept telling us that “everything is great” and, based on our lunch, she’s likely right. We ordered the soft tofu soup with pork and kimchi, into which Sunny cracked a raw egg, which cooked slowly, thickening and enriching the chili-infused broth. The star of the bowl, though, was the soft tofu, which held its shimmering form on the spoon and was creamy on the palate. Spice levels are adjustable even for soups, and our medium was what I would call a spot-on 5, with an addictive sweet burn than didn’t linger too long and was easily abated by the barley tea served alongside.\u003c/p>\n\u003cfigure id=\"attachment_115916\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/soft-tofu-egg.jpg\" alt=\"Soft tofu soup with pork, kimchi and a raw egg\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115916\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/soft-tofu-egg.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/soft-tofu-egg-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/soft-tofu-egg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/soft-tofu-egg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/soft-tofu-egg-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/soft-tofu-egg-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/soft-tofu-egg-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/soft-tofu-egg-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/soft-tofu-egg-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/soft-tofu-egg-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Soft tofu soup with pork, kimchi and a raw egg \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We also shared a lunch version of the beef bulgogi, which arrived sizzling and steaming. The based of rice was crisped throughout the bottom of the bowl (which is traditional but many places don’t get right), topped with little stations of tender grilled beef, seaweed with sesame seeds, a fried egg, shredded lettuce, and pickles of mushrooms, carrots and daikon. The spicing on the beef marinade was more sweet than piquant, and went nicely with the crisp pickles. The crunchy rice made the dish.\u003c/p>\n\u003cfigure id=\"attachment_115924\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/banchan2.jpg\" alt=\" Daol Tofu Beef Bulgogi\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115924\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan2.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan2-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan2-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Daol Tofu Beef Bulgogi \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The dining room is spacious, clean-lined and fairly dimly lit, with oddly large photos of dishes hung on the otherwise spare walls.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"115927,115961,115963\"]\u003c/p>\n\u003cp>At first glance, Daol Tofu is a very promising new choice for Korean food across the gamut of traditional dishes, with excellent homemade banchan, solid barbecue, and careful attention to spice levels.\u003c/p>\n\u003cfigure id=\"attachment_115926\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/daol-tofu-exterior-1.jpg\" alt=\"Daol Tofu exterior\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115926\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/daol-tofu-exterior-1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/daol-tofu-exterior-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/daol-tofu-exterior-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/daol-tofu-exterior-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/daol-tofu-exterior-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/daol-tofu-exterior-1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/daol-tofu-exterior-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/daol-tofu-exterior-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/daol-tofu-exterior-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/daol-tofu-exterior-1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Daol Tofu exterior \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/daol-tofu-oakland\" target=\"_blank\">\u003cstrong>Daol Tofu and Korean BBQ\u003c/strong>\u003c/a>\u003cbr>\n4301 Telegraph Ave.\u003cbr>\nOakland, CA 94609 [\u003ca href=\"https://goo.gl/HhVLLl\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (510) 601-6001\u003cbr>\nHours: Mon-Thu, 11am-10pm; Fri-Sun, 11am-11pm\u003cbr>\nPrice Range: $-$$$ ($8-$13, lunch specials; $10-$25, dinner menu)\u003c/p>\n\n",
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"excerpt": "Daol Tofu replaces Casserole House in Temescal and offers excellent banchan, soups and barbecued meats.",
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"description": "Daol Tofu replaces Casserole House in Temescal and offers excellent banchan, soups and barbecued meats.",
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"headline": "Daol Tofu Reinvigorates Temescal's Korean BBQ Scene in Oakland",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>There’s a new standout Korean restaurant in the strip of Telegraph Avenue in Oakland’s Temescal neighborhood that’s an unofficial Koreatown, given that it’s home to the majority of tofu houses and barbecue joints in the East Bay. \u003c/p>\n\u003cp>Daol Tofu has opened in the former Casserole House space, with a large menu of traditional tofu dishes, bulgogi, and soups. And it may well become a destination for its banchan, the little side dishes, many of them pickled, served before a typical Korean meal.\u003c/p>\n\u003cfigure id=\"attachment_115922\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/banchan.jpg\" alt=\"Daol Tofu banchan\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115922\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Daol Tofu banchan \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At Daol Tofu there are 12 in all, and they come with free refills. Yelpers bemoan the fact that the complimentary scallion pancake of Casserole House days is gone, but I’ll take pickled baby anchovies, sweet fish cake, spicy yams and seaweed with daikon in infinite quantity any day of the week. There’s also pickled daikon, steamed broccoli and carrots, a fascinating potato salad with crisp apple, japchae, chili-marinated daikon, cucumber pickles, and kimchi, of course. Each item in the glorious display is delicious in its own right, but the kimchi, anchovy-laden and bathed in sweet-spicy chilis, was exceptional, as was the aforementioned potato salad. And even if you’re too full to ask for refills, if you get a to-go box for any part of your meal, the chef will top up your banchan as well.\u003c/p>\n\u003cfigure id=\"attachment_115920\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/sunny3.jpg\" alt=\"Sunny, the owner of Daol Tofu\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115920\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/sunny3.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/sunny3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/sunny3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/sunny3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/sunny3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/sunny3-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/sunny3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/sunny3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/sunny3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/sunny3-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Sunny, the owner of Daol Tofu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The generosity of the kitchen extends to the gracious service, which is unhurried, though efficient. We were served by the owner of this three-week-old restaurant, who identified herself only as “Sunny” and answered our questions about the menu. While she gave us the specific information we asked for, she kept telling us that “everything is great” and, based on our lunch, she’s likely right. We ordered the soft tofu soup with pork and kimchi, into which Sunny cracked a raw egg, which cooked slowly, thickening and enriching the chili-infused broth. The star of the bowl, though, was the soft tofu, which held its shimmering form on the spoon and was creamy on the palate. Spice levels are adjustable even for soups, and our medium was what I would call a spot-on 5, with an addictive sweet burn than didn’t linger too long and was easily abated by the barley tea served alongside.\u003c/p>\n\u003cfigure id=\"attachment_115916\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/soft-tofu-egg.jpg\" alt=\"Soft tofu soup with pork, kimchi and a raw egg\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115916\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/soft-tofu-egg.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/soft-tofu-egg-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/soft-tofu-egg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/soft-tofu-egg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/soft-tofu-egg-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/soft-tofu-egg-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/soft-tofu-egg-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/soft-tofu-egg-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/soft-tofu-egg-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/soft-tofu-egg-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Soft tofu soup with pork, kimchi and a raw egg \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We also shared a lunch version of the beef bulgogi, which arrived sizzling and steaming. The based of rice was crisped throughout the bottom of the bowl (which is traditional but many places don’t get right), topped with little stations of tender grilled beef, seaweed with sesame seeds, a fried egg, shredded lettuce, and pickles of mushrooms, carrots and daikon. The spicing on the beef marinade was more sweet than piquant, and went nicely with the crisp pickles. The crunchy rice made the dish.\u003c/p>\n\u003cfigure id=\"attachment_115924\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/banchan2.jpg\" alt=\" Daol Tofu Beef Bulgogi\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115924\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan2.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan2-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan2-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Daol Tofu Beef Bulgogi \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The dining room is spacious, clean-lined and fairly dimly lit, with oddly large photos of dishes hung on the otherwise spare walls.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>At first glance, Daol Tofu is a very promising new choice for Korean food across the gamut of traditional dishes, with excellent homemade banchan, solid barbecue, and careful attention to spice levels.\u003c/p>\n\u003cfigure id=\"attachment_115926\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/daol-tofu-exterior-1.jpg\" alt=\"Daol Tofu exterior\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115926\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/daol-tofu-exterior-1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/daol-tofu-exterior-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/daol-tofu-exterior-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/daol-tofu-exterior-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/daol-tofu-exterior-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/daol-tofu-exterior-1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/daol-tofu-exterior-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/daol-tofu-exterior-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/daol-tofu-exterior-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/daol-tofu-exterior-1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Daol Tofu exterior \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/daol-tofu-oakland\" target=\"_blank\">\u003cstrong>Daol Tofu and Korean BBQ\u003c/strong>\u003c/a>\u003cbr>\n4301 Telegraph Ave.\u003cbr>\nOakland, CA 94609 [\u003ca href=\"https://goo.gl/HhVLLl\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (510) 601-6001\u003cbr>\nHours: Mon-Thu, 11am-10pm; Fri-Sun, 11am-11pm\u003cbr>\nPrice Range: $-$$$ ($8-$13, lunch specials; $10-$25, dinner menu)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Jessica Moncada-Konte Wants ‘Proof’ in Oakland to Be Your New Neighborhood Bottle Shop",
"title": "Jessica Moncada-Konte Wants ‘Proof’ in Oakland to Be Your New Neighborhood Bottle Shop",
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"content": "\u003cp>If you enjoy sipping your morning coffee at \u003ca href=\"https://www.redbaycoffee.com/\" target=\"_blank\">Red Bay Coffee\u003c/a>, or love digging through clothes racks at \u003ca href=\"https://www.owlnwood.com/\" target=\"_blank\">Owl N Wood\u003c/a>, then you will be happy to hear about the new addition to the family. Jessica Moncada-Konte, a Bay Area queer woman of color and the daughter of Red Bay’s owner, Keba Konte, is following in her family's footsteps and launching a \u003ca href=\"https://www.kickstarter.com/projects/632078819/support-proof-oaklands-bottle-shop\" target=\"_blank\">Kickstarter campaign\u003c/a> to open her first business. ‘\u003ca href=\"https://www.facebook.com/45GrandAve/\" target=\"_blank\">Proof - Oakland Bottle Shop\u003c/a>’ will open its door at 45 Grand Avenue in Oakland where Moncada-Konte’s stepmother’s shop, Owl N Wood (which relocated to Old Oakland) once resided.\u003c/p>\n\u003cp>Moncada-Konte’s family has been in the Bay Area for a couple of generations. Moncada-Konte herself was born in San Francisco and went to school in West Oakland. Her father was an artist at the time and in 1994, when San Francisco got too expensive, they moved to a house in Berkeley.\u003c/p>\n\u003cp>“Our house in Berkeley was a meeting space or community space. That’s the house where folks would meet at,” Moncada-Konte recalls.\u003c/p>\n\u003cp>She says her parents have always been community-oriented and built numerous relationships with local artists. Her father, for instance, photographed album covers for local rappers like E-40, Master P, and MC Hammer. Like father, like daughter, Moncada-Konte also has connections to the Oakland artists scene. The architect for her shop happens to be \u003ca href=\"http://hieroglyphics.com/index.php/artists/souls/tajai\" target=\"_blank\">Tajai Massey\u003c/a> from the local hip-hop collective \u003ca href=\"http://hieroglyphics.com/index.php\" target=\"_blank\">Hieroglyphics\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_115867\" class=\"wp-caption aligncenter\" style=\"max-width: 2550px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/Proof-MONCADA.jpg\" alt=\"Proof, Interior design \" width=\"2550\" height=\"1650\" class=\"size-full wp-image-115867\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA.jpg 2550w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-800x518.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-768x497.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-1020x660.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-1180x764.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-960x621.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-240x155.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-375x243.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-520x336.jpg 520w\" sizes=\"(max-width: 2550px) 100vw, 2550px\">\u003cfigcaption class=\"wp-caption-text\">Proof, Interior design \u003ccite>(Tajai Massey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115868\" class=\"wp-caption aligncenter\" style=\"max-width: 2550px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/Proof-MONCADA-2.jpg\" alt=\"Proof, Interior design\" width=\"2550\" height=\"1650\" class=\"size-full wp-image-115868\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-2.jpg 2550w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-2-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-2-800x518.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-2-768x497.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-2-1020x660.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-2-1180x764.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-2-960x621.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-2-240x155.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-2-375x243.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-2-520x336.jpg 520w\" sizes=\"(max-width: 2550px) 100vw, 2550px\">\u003cfigcaption class=\"wp-caption-text\">Proof, Interior design \u003ccite>(Tajai Massey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Moncada-Konte grew up in a family of entrepreneurs where independence, hard work, and leadership were keys to success. These are qualities Moncada-Konte has always admired.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“I always saw my parents working for themselves,” she says. “That’s why I wanted to own or operate something on my own. I was waiting to see what really grabbed my attention and when I started working in the food industry, that was it for me.”\u003c/p>\n\u003cp>And working in the food industry, she did. She’s been a busser, a hostess, a waiter, and an assistant cook at restaurants like Chez Panisse and Camino. But bartending is really what spoke to her.\u003c/p>\n\u003cp>“Booze really speaks to me, to be honest,” she says, cracking a big smile. ‘When I was a kid, one of my favorite games was mixing potions. My family always thought I was going to become a cook.’\u003c/p>\n\u003cp>And that’s where Proof comes in. \u003c/p>\n\u003cp>“Opening a business involves a lot of soul searching,” Moncada-Konte points out. “I felt like it was my responsibility to be a part of what I saw Oakland needed, which is small-business ownership and black-business ownership.”\u003c/p>\n\u003cp>While Moncada-Konte did not want to open another bar, she had her doubt about whether Oakland needed another liquor store. But “Proof” is different.\u003c/p>\n\u003cp>“When you open a store, there are things that you say you will do and won’t do,” she explains. “For example, are you going to sell less than a pint? Are you going to sell candies? What are your hours of operations?”\u003c/p>\n\u003cp>Moncada-Konte says Proof is committed to selling high-quality products but is also adamant about being able to serve as many customers as possible. That’s why the prices will range from $10 to $300. She also says that the store won’t be open in the evening, unlike most liquor stores.\u003c/p>\n\u003cp>Another point Moncada-Konte made was that the history of spirits, like rum or whiskey, is engrained in the history of African-Americans in the United States. She wants to share that knowledge with her clientele and empower shoppers. One of her goals is to educate people about the curation, the history, and the work behind each bottle she sells.\u003c/p>\n\u003cp>“I want Proof to be approachable and not intimidating,” she says while pointing out that other high-end places can often look uninviting. “I want to be able to recognize the folks who walk in.” In a way, Moncada-Konte hopes to build friendly, family-like relationships with her customers. It’s her way to pay homage to the liquor stores she went to when she was a kid, where everyone knew each other.\u003c/p>\n\u003cp>This is one of the reasons why she will also have community events like a \u003ca href=\"https://www.facebook.com/events/602657063271006/\" target=\"_blank\">bitters-making workshop on Sunday, March 19\u003c/a> from 11am until 3pm. She will be serving Red Bay coffee on the house.\u003c/p>\n\u003cp>“It will be a super casual event,” she says. “I want folks to pop in and out, and learn to make bitters. It’s a last hoorah for wrapping up the campaign.”\u003c/p>\n\u003cp>One aspect of her business Moncada-Konte is excited about is to sell products that she has researched herself. She plans to prioritize selling goods from local distilleries and shops with better environmental practices and who are known to treat their employees fairly. \u003c/p>\n\u003cfigure id=\"attachment_115869\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/jessica-warehouse.jpg\" alt=\"Jessica Moncada-Konte at St. George Spirits distillery in Alameda. \" width=\"1920\" height=\"1083\" class=\"size-full wp-image-115869\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/jessica-warehouse.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/jessica-warehouse-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/jessica-warehouse-800x451.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/jessica-warehouse-768x433.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/jessica-warehouse-1020x575.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/jessica-warehouse-1180x666.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/jessica-warehouse-960x542.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/jessica-warehouse-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/jessica-warehouse-375x212.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/jessica-warehouse-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jessica Moncada-Konte at St. George Spirits distillery in Alameda. \u003ccite>(Lori Eanes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Proof won’t only feature high-quality spirits; the shop will also sell new and vintage barware, as well as bitters and tinctures.\u003c/p>\n\u003cp>‘Bartending is a beautiful craft,’ Moncada-Konte says as she shows me photos of some of the cocktails she’s made.\u003c/p>\n\u003cfigure id=\"attachment_115870\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/20140413_0156.jpg\" alt=\"Cocktails made by Jessica Moncada-Konte. \" width=\"1500\" height=\"1000\" class=\"size-full wp-image-115870\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/20140413_0156.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/20140413_0156-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/20140413_0156-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/20140413_0156-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/20140413_0156-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/20140413_0156-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/20140413_0156-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/20140413_0156-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/20140413_0156-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/20140413_0156-520x347.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Cocktails made by Jessica Moncada-Konte. \u003ccite>(Lori Eanes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>She will even carry luxury kitchen items and hand-made goodies, like these ceramic Tiki mugs by Chris Shima of Port Costa.\u003c/p>\n\u003cfigure id=\"attachment_115929\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/tiki-mugs.jpg\" alt=\"Handmade Tiki Mugs By Chris Shima.\" width=\"2000\" height=\"2000\" class=\"size-full wp-image-115929\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/tiki-mugs.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tiki-mugs-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tiki-mugs-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tiki-mugs-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tiki-mugs-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tiki-mugs-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tiki-mugs-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tiki-mugs-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tiki-mugs-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tiki-mugs-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tiki-mugs-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tiki-mugs-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tiki-mugs-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tiki-mugs-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tiki-mugs-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tiki-mugs-150x150.jpg 150w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Handmade Tiki Mugs By Chris Shima. \u003ccite>(Jessica Moncada-Konte)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When it comes to the business side of things, Moncada-Konte is prepared to face challenges. As a young queer black woman, she knows how hard it is to get lenders to trust new entrepreneurs like her.\u003c/p>\n\u003cp>‘Many of us aren’t going to own houses,’ she says. ‘We have to go against those traditional institutions and gain capital for our businesses in other ways.’\u003c/p>\n\u003cp>That’s why she is using \u003ca href=\"https://www.kickstarter.com/projects/632078819/support-proof-oaklands-bottle-shop\" target=\"_blank\">Kickstarter\u003c/a> to raise a third of her startup cost. Moncada-Konte believes that it is demonstrative of how her generation is capable of raising capital. Indeed, her father also crowdsourced the money he needed to open Red Bay Coffee.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>So far, she’s raised $14,790 out of her $45,000 goal. With only two weeks left, Moncada-Konte hopes to follow in her father’s footsteps and conduct a successful campaign. \u003c/p>\n\u003cfigure id=\"attachment_115863\" class=\"wp-caption aligncenter\" style=\"max-width: 529px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/Scan.jpg\" alt=\"Jessica Moncada-Konte and Proof.\" width=\"529\" height=\"515\" class=\"size-full wp-image-115863\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/Scan.jpg 529w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Scan-160x156.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Scan-240x234.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Scan-375x365.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Scan-520x506.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Scan-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Scan-50x50.jpg 50w\" sizes=\"(max-width: 529px) 100vw, 529px\">\u003cfigcaption class=\"wp-caption-text\">Jessica Moncada-Konte and Proof. \u003ccite>(Drawing by Lynne Tanzer)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you enjoy sipping your morning coffee at \u003ca href=\"https://www.redbaycoffee.com/\" target=\"_blank\">Red Bay Coffee\u003c/a>, or love digging through clothes racks at \u003ca href=\"https://www.owlnwood.com/\" target=\"_blank\">Owl N Wood\u003c/a>, then you will be happy to hear about the new addition to the family. Jessica Moncada-Konte, a Bay Area queer woman of color and the daughter of Red Bay’s owner, Keba Konte, is following in her family's footsteps and launching a \u003ca href=\"https://www.kickstarter.com/projects/632078819/support-proof-oaklands-bottle-shop\" target=\"_blank\">Kickstarter campaign\u003c/a> to open her first business. ‘\u003ca href=\"https://www.facebook.com/45GrandAve/\" target=\"_blank\">Proof - Oakland Bottle Shop\u003c/a>’ will open its door at 45 Grand Avenue in Oakland where Moncada-Konte’s stepmother’s shop, Owl N Wood (which relocated to Old Oakland) once resided.\u003c/p>\n\u003cp>Moncada-Konte’s family has been in the Bay Area for a couple of generations. Moncada-Konte herself was born in San Francisco and went to school in West Oakland. Her father was an artist at the time and in 1994, when San Francisco got too expensive, they moved to a house in Berkeley.\u003c/p>\n\u003cp>“Our house in Berkeley was a meeting space or community space. That’s the house where folks would meet at,” Moncada-Konte recalls.\u003c/p>\n\u003cp>She says her parents have always been community-oriented and built numerous relationships with local artists. Her father, for instance, photographed album covers for local rappers like E-40, Master P, and MC Hammer. Like father, like daughter, Moncada-Konte also has connections to the Oakland artists scene. The architect for her shop happens to be \u003ca href=\"http://hieroglyphics.com/index.php/artists/souls/tajai\" target=\"_blank\">Tajai Massey\u003c/a> from the local hip-hop collective \u003ca href=\"http://hieroglyphics.com/index.php\" target=\"_blank\">Hieroglyphics\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_115867\" class=\"wp-caption aligncenter\" style=\"max-width: 2550px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/Proof-MONCADA.jpg\" alt=\"Proof, Interior design \" width=\"2550\" height=\"1650\" class=\"size-full wp-image-115867\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA.jpg 2550w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-800x518.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-768x497.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-1020x660.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-1180x764.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-960x621.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-240x155.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-375x243.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-520x336.jpg 520w\" sizes=\"(max-width: 2550px) 100vw, 2550px\">\u003cfigcaption class=\"wp-caption-text\">Proof, Interior design \u003ccite>(Tajai Massey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115868\" class=\"wp-caption aligncenter\" style=\"max-width: 2550px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/Proof-MONCADA-2.jpg\" alt=\"Proof, Interior design\" width=\"2550\" height=\"1650\" class=\"size-full wp-image-115868\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-2.jpg 2550w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-2-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-2-800x518.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-2-768x497.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-2-1020x660.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-2-1180x764.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-2-960x621.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-2-240x155.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-2-375x243.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Proof-MONCADA-2-520x336.jpg 520w\" sizes=\"(max-width: 2550px) 100vw, 2550px\">\u003cfigcaption class=\"wp-caption-text\">Proof, Interior design \u003ccite>(Tajai Massey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Moncada-Konte grew up in a family of entrepreneurs where independence, hard work, and leadership were keys to success. These are qualities Moncada-Konte has always admired.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“I always saw my parents working for themselves,” she says. “That’s why I wanted to own or operate something on my own. I was waiting to see what really grabbed my attention and when I started working in the food industry, that was it for me.”\u003c/p>\n\u003cp>And working in the food industry, she did. She’s been a busser, a hostess, a waiter, and an assistant cook at restaurants like Chez Panisse and Camino. But bartending is really what spoke to her.\u003c/p>\n\u003cp>“Booze really speaks to me, to be honest,” she says, cracking a big smile. ‘When I was a kid, one of my favorite games was mixing potions. My family always thought I was going to become a cook.’\u003c/p>\n\u003cp>And that’s where Proof comes in. \u003c/p>\n\u003cp>“Opening a business involves a lot of soul searching,” Moncada-Konte points out. “I felt like it was my responsibility to be a part of what I saw Oakland needed, which is small-business ownership and black-business ownership.”\u003c/p>\n\u003cp>While Moncada-Konte did not want to open another bar, she had her doubt about whether Oakland needed another liquor store. But “Proof” is different.\u003c/p>\n\u003cp>“When you open a store, there are things that you say you will do and won’t do,” she explains. “For example, are you going to sell less than a pint? Are you going to sell candies? What are your hours of operations?”\u003c/p>\n\u003cp>Moncada-Konte says Proof is committed to selling high-quality products but is also adamant about being able to serve as many customers as possible. That’s why the prices will range from $10 to $300. She also says that the store won’t be open in the evening, unlike most liquor stores.\u003c/p>\n\u003cp>Another point Moncada-Konte made was that the history of spirits, like rum or whiskey, is engrained in the history of African-Americans in the United States. She wants to share that knowledge with her clientele and empower shoppers. One of her goals is to educate people about the curation, the history, and the work behind each bottle she sells.\u003c/p>\n\u003cp>“I want Proof to be approachable and not intimidating,” she says while pointing out that other high-end places can often look uninviting. “I want to be able to recognize the folks who walk in.” In a way, Moncada-Konte hopes to build friendly, family-like relationships with her customers. It’s her way to pay homage to the liquor stores she went to when she was a kid, where everyone knew each other.\u003c/p>\n\u003cp>This is one of the reasons why she will also have community events like a \u003ca href=\"https://www.facebook.com/events/602657063271006/\" target=\"_blank\">bitters-making workshop on Sunday, March 19\u003c/a> from 11am until 3pm. She will be serving Red Bay coffee on the house.\u003c/p>\n\u003cp>“It will be a super casual event,” she says. “I want folks to pop in and out, and learn to make bitters. It’s a last hoorah for wrapping up the campaign.”\u003c/p>\n\u003cp>One aspect of her business Moncada-Konte is excited about is to sell products that she has researched herself. She plans to prioritize selling goods from local distilleries and shops with better environmental practices and who are known to treat their employees fairly. \u003c/p>\n\u003cfigure id=\"attachment_115869\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/jessica-warehouse.jpg\" alt=\"Jessica Moncada-Konte at St. George Spirits distillery in Alameda. \" width=\"1920\" height=\"1083\" class=\"size-full wp-image-115869\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/jessica-warehouse.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/jessica-warehouse-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/jessica-warehouse-800x451.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/jessica-warehouse-768x433.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/jessica-warehouse-1020x575.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/jessica-warehouse-1180x666.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/jessica-warehouse-960x542.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/jessica-warehouse-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/jessica-warehouse-375x212.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/jessica-warehouse-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jessica Moncada-Konte at St. George Spirits distillery in Alameda. \u003ccite>(Lori Eanes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Proof won’t only feature high-quality spirits; the shop will also sell new and vintage barware, as well as bitters and tinctures.\u003c/p>\n\u003cp>‘Bartending is a beautiful craft,’ Moncada-Konte says as she shows me photos of some of the cocktails she’s made.\u003c/p>\n\u003cfigure id=\"attachment_115870\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/20140413_0156.jpg\" alt=\"Cocktails made by Jessica Moncada-Konte. \" width=\"1500\" height=\"1000\" class=\"size-full wp-image-115870\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/20140413_0156.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/20140413_0156-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/20140413_0156-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/20140413_0156-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/20140413_0156-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/20140413_0156-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/20140413_0156-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/20140413_0156-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/20140413_0156-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/20140413_0156-520x347.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Cocktails made by Jessica Moncada-Konte. \u003ccite>(Lori Eanes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>She will even carry luxury kitchen items and hand-made goodies, like these ceramic Tiki mugs by Chris Shima of Port Costa.\u003c/p>\n\u003cfigure id=\"attachment_115929\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/tiki-mugs.jpg\" alt=\"Handmade Tiki Mugs By Chris Shima.\" width=\"2000\" height=\"2000\" class=\"size-full wp-image-115929\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/tiki-mugs.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tiki-mugs-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tiki-mugs-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tiki-mugs-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tiki-mugs-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tiki-mugs-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tiki-mugs-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tiki-mugs-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tiki-mugs-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tiki-mugs-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tiki-mugs-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tiki-mugs-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tiki-mugs-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tiki-mugs-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tiki-mugs-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tiki-mugs-150x150.jpg 150w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Handmade Tiki Mugs By Chris Shima. \u003ccite>(Jessica Moncada-Konte)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When it comes to the business side of things, Moncada-Konte is prepared to face challenges. As a young queer black woman, she knows how hard it is to get lenders to trust new entrepreneurs like her.\u003c/p>\n\u003cp>‘Many of us aren’t going to own houses,’ she says. ‘We have to go against those traditional institutions and gain capital for our businesses in other ways.’\u003c/p>\n\u003cp>That’s why she is using \u003ca href=\"https://www.kickstarter.com/projects/632078819/support-proof-oaklands-bottle-shop\" target=\"_blank\">Kickstarter\u003c/a> to raise a third of her startup cost. Moncada-Konte believes that it is demonstrative of how her generation is capable of raising capital. Indeed, her father also crowdsourced the money he needed to open Red Bay Coffee.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So far, she’s raised $14,790 out of her $45,000 goal. With only two weeks left, Moncada-Konte hopes to follow in her father’s footsteps and conduct a successful campaign. \u003c/p>\n\u003cfigure id=\"attachment_115863\" class=\"wp-caption aligncenter\" style=\"max-width: 529px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/Scan.jpg\" alt=\"Jessica Moncada-Konte and Proof.\" width=\"529\" height=\"515\" class=\"size-full wp-image-115863\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/Scan.jpg 529w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Scan-160x156.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Scan-240x234.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Scan-375x365.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Scan-520x506.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Scan-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Scan-50x50.jpg 50w\" sizes=\"(max-width: 529px) 100vw, 529px\">\u003cfigcaption class=\"wp-caption-text\">Jessica Moncada-Konte and Proof. \u003ccite>(Drawing by Lynne Tanzer)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Acta Non Verba: The Youth Urban Farm Program Educating and Uplifting East Oakland Kids",
"title": "Acta Non Verba: The Youth Urban Farm Program Educating and Uplifting East Oakland Kids",
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"content": "\u003cp>It started with a lemon tree. Kelly Carlisle didn’t grow up gardening. She didn’t have a windowsill herb garden. She knew about farming, of course, but in her mind there was a disconnect: food just sort of showed up at the grocery store. She worked a corporate job, wearing fancy clothes and heels to work. But she had gotten laid off during the recession, and one day a few years ago, she ended up at a Bay Area nursery with her daughter. They bought a lemon tree, and as it slowly started to flourish, so did Carlisle’s interest in gardening.\u003c/p>\n\u003cp>Around the same time the, she found herself reading more and more articles about Oakland, where she spent her childhood: about its status as one of the country’s most dangerous cities, the high rate of teen prostitution and dismal school dropout statistics. She wanted to do something that combined a concrete way to help Oakland’s kids with her newfound love of gardening. So in 2010, she started \u003ca href=\"http://anvfarm.org/\" target=\"_blank\">Acta Non Verba: Youth Urban Farm Project (ANV),\u003c/a> a nonprofit that introduces low-income East Oakland children to the joys of gardening while contributing financially to their future. Local children farm a small plot at \u003ca href=\"http://www2.oaklandnet.com/Government/o/opr/s/facility/OAK029397\" target=\"_blank\">Tassafaronga Recreation Center\u003c/a> and sell the produce through farmers markets and a \u003ca href=\"http://anvfarm.org/programs/csa/\" target=\"_blank\">CSA\u003c/a>. All the proceeds go into individual savings accounts for each child, earmarked for their education. There’s also an eight week \u003ca href=\"http://anvfarm.org/programs/camp-anv/\" target=\"_blank\">summer camp\u003c/a>, camping and field trips, and community farm days. Since their founding, they've served over three thousand local kids.\u003c/p>\n\u003cfigure id=\"attachment_115765\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115765\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/1830661-e1488841685973.jpg\" alt=\"Acta Non Verba has served over 3,000 East Oakland kids since its founding.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Acta Non Verba has served over 3,000 East Oakland kids since its founding. \u003ccite>(Acta Non Verba )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“For generations, our communities have been told that farming is not for us,” Carlisle said. “When we talk to our kids about what a farmer looks like and where farmers live, it’s very abstract. Nobody knows a farmer, it’s all what they’ve seen on TV. There are no 4-H clubs in the flatlands.”\u003c/p>\n\u003cp>The financial aspect of the program was inspired by San Francisco’s \u003ca href=\"http://sfgov.org/ofe/k2c\" target=\"_blank\">San Francisco Kindergarten to College Program\u003c/a>, where every kindergartner entering a public school is given a savings account with $50, with incentives for families that regularly contribute. (Research has shown that children are more likely to attend college if there’s money set aside for it).\u003c/p>\n\u003cp>But the money is just part of the way Acta Non Verba (Latin phrase meaning: actions not words) prepares children for the future. Most of the kids Carlisle works with want to be athletes, musicians, actresses--or cops, so they can carry a gun. The program allows them to explore the sprawling agricultural industry, to show them a field and a future that could be theirs.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“If you’re not into getting dirty, not into planting and harvesting, there’s all these other things that you can do,” Carlisle said. “There’s being a soil scientist, being an entomologist, pest management. That, to me, is as important as \u003ca href=\"https://studyinthestates.dhs.gov/2011/09/what-does-stem-stand-for\" target=\"_blank\">STEM\u003c/a>.” \u003c/p>\n\u003cfigure id=\"attachment_115764\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115764\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/1830656-e1488841654431.jpg\" alt=\"Acta Non Verba teaches kids about the cultivation and selling of produce.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Acta Non Verba teaches kids about the cultivation and selling of produce. \u003ccite>(Acta Non Verba)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It hasn’t been easy. Like Carlisle, many of the kids have grown up disconnected to where their food comes from. And in East Oakland, where most kids grow up with acute food insecurity (most \u003ca href=\"http://anvfarm.org/about/mission/\" target=\"_blank\">qualify for reduced lunch\u003c/a>), an emphasis on pesticide-free local produce can seem precious or irrelevant. Once, the garden yielded a bumper crop of collard greens. Carlisle offered some to a woman in the neighborhood. The woman was suspicious, unbelieving that the park’s small garden could actually yield something and that Carlisle had grown it.\u003c/p>\n\u003cp>The greens were safe, Carlisle said. She had farmed them herself. “She’s like ‘Why would you call yourself that? No girl, we’re not farmers, you’re a gardener,’” Carlisle remembered. “I was offended, but it’s something to think about; trying not to sound superior. The farm-to-table movement doesn’t always feel like it applies to folks in my community. But to grow culturally relevant produce like collard greens and mustard greens, the community is starting to come around and see that, like with me, food is grown, it doesn’t just show up at the grocery store miraculously.”\u003c/p>\n\u003cfigure id=\"attachment_115763\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-full wp-image-115763\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851.jpg\" alt=\"Acta Non Verba founder and executive director Kelly Carlisle.\" width=\"800\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-150x150.jpg 150w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Acta Non Verba founder and executive director Kelly Carlisle. \u003ccite>(Acta Non Verba)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To help share her message, Carlisle involves parents, both as volunteers and paid positions so the children’s healthy eating education is reinforced at home. She also makes it fun: she talks about a local boy named Jordan, who’s always thrilled to share his new knowledge about plant biology, or a pair of sisters whose eyes light up when it’s time to sing camp songs.\u003c/p>\n\u003cp>Thing could be easier, Carlisle acknowledges. She’d like to be able to afford more employees. She’d like there to be a grocery store near the farm, a nice one emphasizing healthy options. She’d like to only focus on food issues. But the more time she spends in East Oakland, the more she’s forced to confront other issues, like the area’s high rates of \u003ca href=\"http://www.acphd.org/media/401560/cumulative-health-impacts-east-west-oakland.pdf\" target=\"_blank\">child asthma\u003c/a>, or the \u003ca href=\"http://www.cbecal.org/organizing/northern-california/oakland/#crematorium\" target=\"_blank\">giant crematorium\u003c/a> that’s slated to be built near her farm. But Carlisle, who served in the Navy and whose parents also started their own nonprofit--“Service is probably ingrained in my DNA,” she said--isn’t going to give up anytime soon.\u003c/p>\n\u003cp>“One thing that we don’t think about in these high tech days is that we’re all here because somebody cultivated and worked with land,” she said.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“Even every single culture has some kind of agriculture going on. For me, farming is not only something that soothes my soul and makes me feel like I’ve accomplished something in a day, it’s also a connection to something bigger than myself, to a community and something innate: trying to improve my community through hard work and cultivation of land.”\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It started with a lemon tree. Kelly Carlisle didn’t grow up gardening. She didn’t have a windowsill herb garden. She knew about farming, of course, but in her mind there was a disconnect: food just sort of showed up at the grocery store. She worked a corporate job, wearing fancy clothes and heels to work. But she had gotten laid off during the recession, and one day a few years ago, she ended up at a Bay Area nursery with her daughter. They bought a lemon tree, and as it slowly started to flourish, so did Carlisle’s interest in gardening.\u003c/p>\n\u003cp>Around the same time the, she found herself reading more and more articles about Oakland, where she spent her childhood: about its status as one of the country’s most dangerous cities, the high rate of teen prostitution and dismal school dropout statistics. She wanted to do something that combined a concrete way to help Oakland’s kids with her newfound love of gardening. So in 2010, she started \u003ca href=\"http://anvfarm.org/\" target=\"_blank\">Acta Non Verba: Youth Urban Farm Project (ANV),\u003c/a> a nonprofit that introduces low-income East Oakland children to the joys of gardening while contributing financially to their future. Local children farm a small plot at \u003ca href=\"http://www2.oaklandnet.com/Government/o/opr/s/facility/OAK029397\" target=\"_blank\">Tassafaronga Recreation Center\u003c/a> and sell the produce through farmers markets and a \u003ca href=\"http://anvfarm.org/programs/csa/\" target=\"_blank\">CSA\u003c/a>. All the proceeds go into individual savings accounts for each child, earmarked for their education. There’s also an eight week \u003ca href=\"http://anvfarm.org/programs/camp-anv/\" target=\"_blank\">summer camp\u003c/a>, camping and field trips, and community farm days. Since their founding, they've served over three thousand local kids.\u003c/p>\n\u003cfigure id=\"attachment_115765\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115765\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/1830661-e1488841685973.jpg\" alt=\"Acta Non Verba has served over 3,000 East Oakland kids since its founding.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Acta Non Verba has served over 3,000 East Oakland kids since its founding. \u003ccite>(Acta Non Verba )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“For generations, our communities have been told that farming is not for us,” Carlisle said. “When we talk to our kids about what a farmer looks like and where farmers live, it’s very abstract. Nobody knows a farmer, it’s all what they’ve seen on TV. There are no 4-H clubs in the flatlands.”\u003c/p>\n\u003cp>The financial aspect of the program was inspired by San Francisco’s \u003ca href=\"http://sfgov.org/ofe/k2c\" target=\"_blank\">San Francisco Kindergarten to College Program\u003c/a>, where every kindergartner entering a public school is given a savings account with $50, with incentives for families that regularly contribute. (Research has shown that children are more likely to attend college if there’s money set aside for it).\u003c/p>\n\u003cp>But the money is just part of the way Acta Non Verba (Latin phrase meaning: actions not words) prepares children for the future. Most of the kids Carlisle works with want to be athletes, musicians, actresses--or cops, so they can carry a gun. The program allows them to explore the sprawling agricultural industry, to show them a field and a future that could be theirs.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“If you’re not into getting dirty, not into planting and harvesting, there’s all these other things that you can do,” Carlisle said. “There’s being a soil scientist, being an entomologist, pest management. That, to me, is as important as \u003ca href=\"https://studyinthestates.dhs.gov/2011/09/what-does-stem-stand-for\" target=\"_blank\">STEM\u003c/a>.” \u003c/p>\n\u003cfigure id=\"attachment_115764\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115764\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/1830656-e1488841654431.jpg\" alt=\"Acta Non Verba teaches kids about the cultivation and selling of produce.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Acta Non Verba teaches kids about the cultivation and selling of produce. \u003ccite>(Acta Non Verba)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It hasn’t been easy. Like Carlisle, many of the kids have grown up disconnected to where their food comes from. And in East Oakland, where most kids grow up with acute food insecurity (most \u003ca href=\"http://anvfarm.org/about/mission/\" target=\"_blank\">qualify for reduced lunch\u003c/a>), an emphasis on pesticide-free local produce can seem precious or irrelevant. Once, the garden yielded a bumper crop of collard greens. Carlisle offered some to a woman in the neighborhood. The woman was suspicious, unbelieving that the park’s small garden could actually yield something and that Carlisle had grown it.\u003c/p>\n\u003cp>The greens were safe, Carlisle said. She had farmed them herself. “She’s like ‘Why would you call yourself that? No girl, we’re not farmers, you’re a gardener,’” Carlisle remembered. “I was offended, but it’s something to think about; trying not to sound superior. The farm-to-table movement doesn’t always feel like it applies to folks in my community. But to grow culturally relevant produce like collard greens and mustard greens, the community is starting to come around and see that, like with me, food is grown, it doesn’t just show up at the grocery store miraculously.”\u003c/p>\n\u003cfigure id=\"attachment_115763\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-full wp-image-115763\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851.jpg\" alt=\"Acta Non Verba founder and executive director Kelly Carlisle.\" width=\"800\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-150x150.jpg 150w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Acta Non Verba founder and executive director Kelly Carlisle. \u003ccite>(Acta Non Verba)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To help share her message, Carlisle involves parents, both as volunteers and paid positions so the children’s healthy eating education is reinforced at home. She also makes it fun: she talks about a local boy named Jordan, who’s always thrilled to share his new knowledge about plant biology, or a pair of sisters whose eyes light up when it’s time to sing camp songs.\u003c/p>\n\u003cp>Thing could be easier, Carlisle acknowledges. She’d like to be able to afford more employees. She’d like there to be a grocery store near the farm, a nice one emphasizing healthy options. She’d like to only focus on food issues. But the more time she spends in East Oakland, the more she’s forced to confront other issues, like the area’s high rates of \u003ca href=\"http://www.acphd.org/media/401560/cumulative-health-impacts-east-west-oakland.pdf\" target=\"_blank\">child asthma\u003c/a>, or the \u003ca href=\"http://www.cbecal.org/organizing/northern-california/oakland/#crematorium\" target=\"_blank\">giant crematorium\u003c/a> that’s slated to be built near her farm. But Carlisle, who served in the Navy and whose parents also started their own nonprofit--“Service is probably ingrained in my DNA,” she said--isn’t going to give up anytime soon.\u003c/p>\n\u003cp>“One thing that we don’t think about in these high tech days is that we’re all here because somebody cultivated and worked with land,” she said.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“Even every single culture has some kind of agriculture going on. For me, farming is not only something that soothes my soul and makes me feel like I’ve accomplished something in a day, it’s also a connection to something bigger than myself, to a community and something innate: trying to improve my community through hard work and cultivation of land.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "To the Restaurant's Immigrant Workers, Ba-Bite in Oakland Feels Like Home",
"title": "To the Restaurant's Immigrant Workers, Ba-Bite in Oakland Feels Like Home",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>They’ve won accolades for their silken hummus and rainbow of organic salads, but for the owners of Oakland’s \u003ca href=\"http://www.BaBiteOakland.com\">Ba-Bite\u003c/a>, the most precious thing the almost two-year old restaurant can display right now may be the \u003ca href=\"https://www.facebook.com/table4everyone/\">Sanctuary Restaurant\u003c/a> poster on their front door. (While \u003ca href=\"http://sanctuaryrestaurants.org/\">“Sanctuary Restaurant”\u003c/a> is not a legal designation, its slogan, \"a place at the table for everyone\" signifies a growing movement for inclusion, diversity and dignity).\u003c/p>\n\u003cfigure id=\"attachment_115634\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115634\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/2-salad-and-hummus1920.jpg\" alt=\"One of Ba-Bite's colorful salads: red cabbage with mung bean sprouts, dried figs, arugula and feta and the creamiest hummus.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-salad-and-hummus1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-salad-and-hummus1920-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-salad-and-hummus1920-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-salad-and-hummus1920-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-salad-and-hummus1920-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-salad-and-hummus1920-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-salad-and-hummus1920-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-salad-and-hummus1920-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-salad-and-hummus1920-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-salad-and-hummus1920-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">One of Ba-Bite's colorful salads: red cabbage with mung bean sprouts, dried figs, arugula and feta and the creamiest hummus. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ba-Bite is Hebrew for “at home.” Even though most of Mica Talmor and Robert Gott’s employees don’t speak Hebrew, (besides English, they speak Spanish, Maya, and Arabic) they completely understand the concept. The majority of them -- like most food service workers in the Bay Area -- are immigrants. After walking across deserts at night, being shortchanged or abused in other restaurants where they could not complain, working at Ba-Bite feels like they have found a family.\u003c/p>\n\u003cp>Russell Chable manages the kitchen at Ba-Bite and is responsible for set up, prepping, and cooking. He grew up in a tiny town in Mexico’s Yucatan. When he was 18, he set off alone on a journey to a new land. The oldest of 5 brothers, he was determined to make enough money to send to his parents so they could build a proper house of concrete, instead of the rickety wooden structure where they all lived. He accomplished that goal after three years working double shifts in Thai, American and Louisiana restaurants. He started as a dishwasher and worked his way up to his lead position in Ba-Bite.\u003c/p>\n\u003cfigure id=\"attachment_115635\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115635\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/3-Russell1920.jpg\" alt=\"Russell cooks at Ba-Bite, which he says feels like a family.\" width=\"1920\" height=\"1528\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Russell1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Russell1920-160x127.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Russell1920-800x637.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Russell1920-768x611.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Russell1920-1020x812.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Russell1920-1180x939.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Russell1920-960x764.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Russell1920-240x191.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Russell1920-375x298.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Russell1920-520x414.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Russell cooks at Ba-Bite, which he says feels like a family. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After eight years away from home, Russell missed his mom. Sure, he would talk to her on the phone every week, but he wanted to see her face. So this determined young man decided to build his parents a cell tower so that he could FaceTime with his mom. Six months ago, he made contact with a man back in Mexico who outlined what would be needed: laptops, cables and a cell tower. Russell had his uncle check out the man and then sent money. Now he uses FaceTime to talk to his mom every week, and his parents have a small business renting out computer and internet time.\u003c/p>\n\u003cp>But given the recent actions of the new administration, Russell is scared and worried. He doesn’t feel welcome anymore. “When I walk on the street, I never know who is watching.” He has been working for Talmor and Gott for three years and feels like he has found another family at Ba-Bite. “Everyone cares about each other. The owners talk nicely to us. That is a different experience from the other places I worked. I feel so lucky. My message to other immigrants is ‘If you get the opportunity to come here, use it well.’”\u003c/p>\n\u003cfigure id=\"attachment_115636\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115636\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/4-Ba-Bite-spread-of-salads1920.jpg\" alt=\"A generous spread at Ba-Bite, including butternut squash and quinoa salad with cranberries and pumpkin seeds; Salad Shirazi (cucumbers, tomatoes, parsley and mint), Red Cabbage salad, Baba Ganoush, Lamb Kefta and Chicken Shishlik.\" width=\"1920\" height=\"1406\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Ba-Bite-spread-of-salads1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Ba-Bite-spread-of-salads1920-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Ba-Bite-spread-of-salads1920-800x586.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Ba-Bite-spread-of-salads1920-768x562.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Ba-Bite-spread-of-salads1920-1020x747.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Ba-Bite-spread-of-salads1920-1180x864.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Ba-Bite-spread-of-salads1920-960x703.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Ba-Bite-spread-of-salads1920-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Ba-Bite-spread-of-salads1920-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Ba-Bite-spread-of-salads1920-520x381.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A generous spread at Ba-Bite, including butternut squash and quinoa salad with cranberries and pumpkin seeds; Salad Shirazi (cucumbers, tomatoes, parsley and mint), Red Cabbage salad, Baba Ganoush, Lamb Kefta and Chicken Shishlik. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Co-owner Mica Talmor was born in Israel and has tried to create a family feeling among her workers. “The day after the election was hard for all of us,” she says. “The workers were frightened. They have hard lives. We want to give them a place to work that’s nice, clean, happy and safe.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"What do I tell my 90-year old Holocaust survivor grandmother who lives in Israel about what's going on in this country with the current wave of hate crimes, threats and attacks against Jewish institutions? We have collective memory. Closing the door on refugees reminds me of family members who were detained as they left Europe for Israel after World War ll. Their boats were stopped in Cypress and they were put in refugee camps.”\u003c/p>\n\u003cfigure id=\"attachment_115637\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115637\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/5-stuffed-falafel1920.jpg\" alt=\"Sheep's milk feta provides creamy center to Ba-bite's stuffed falafel.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-stuffed-falafel1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-stuffed-falafel1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-stuffed-falafel1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-stuffed-falafel1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-stuffed-falafel1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-stuffed-falafel1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-stuffed-falafel1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-stuffed-falafel1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-stuffed-falafel1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-stuffed-falafel1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sheep's milk feta provides creamy center to Ba-bite's stuffed falafel. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fatima Abudamos is from Jordan and works as cashier. She also holds the distinction as Ba-Bite's best falafel shaper. As she stuffs the green balls with sheep’s milk feta, she says, “This is an amazing place, just like a family. I’ve worked here almost two years. Mica is not like a boss, she’s more like a friend. She doesn’t scream if you make a mistake; she explains things. I feel safe here; it’s my second family.”\u003c/p>\n\u003cfigure id=\"attachment_115638\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115638\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/6-Mica-and-Fatima1920.jpg\" alt=\"Fatima appreciates her caring employers at Ba-Bite.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Mica-and-Fatima1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Mica-and-Fatima1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Mica-and-Fatima1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Mica-and-Fatima1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Mica-and-Fatima1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Mica-and-Fatima1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Mica-and-Fatima1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Mica-and-Fatima1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Mica-and-Fatima1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Mica-and-Fatima1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fatima appreciates her caring employers at Ba-Bite. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ironically, Fatima previously worked in another Middle Eastern Restaurant, but one owned by her uncle, where she did not feel appreciated. “Here, they thank me. They are nice and respectful. And,” she adds, “I love the food here; it’s organic and delicious.” Fatima’s father had lived in America previously and described it to his family before they moved here five years ago. “He told us it’s very clean. He explained about the lifestyle. You have to learn to smile at people and not stare at anyone too long. He also taught us that all people are human: white, black, Jewish.”\u003c/p>\n\u003cfigure id=\"attachment_115639\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115639\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/7-Qudsiah1920.jpg\" alt=\"Quidsiah, an homage to this East Jerusalem (i.e. Palestinian) specialty with split, peeled, braised fava beans atop garlicky hummus.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Qudsiah1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Qudsiah1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Qudsiah1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Qudsiah1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Qudsiah1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Qudsiah1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Qudsiah1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Qudsiah1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Qudsiah1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Qudsiah1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Quidsiah, an homage to this East Jerusalem (i.e. Palestinian) specialty with split, peeled, braised fava beans atop garlicky hummus. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Gott points to the sign that states, “\u003ca href=\"https://jewishvoiceforpeace.org/network-against-islamophobia/\">We stand with Our Muslim, Arab and Immigrant Neighbors.\u003c/a>” We have gotten more pushback on this one than the Sanctuary sign. But the majority of customers have been extremely supportive. Some even apologized to one of our employees who wore a hijab, for the actions of the new administration. They hugged her, saying, ‘that doesn't represent us’\".\u003c/p>\n\u003cp>His wife adds, “You only hate someone you’ve never met. The first time I met a Palestinian was here. My husband’s family was from Oregon. Then they moved to Idaho. I was the first Jew they had ever met.” Commenting on the tense developments that seem to be getting worse every day, she says, \"If I wanted to live in a hateful society where half the people are treated unequally, I could have stayed in Israel.\"\u003c/p>\n\u003cp>Talmor and Gott are no strangers to the food service business. A baker and a pastry chef who met in culinary school in 1998, they have operated Savoy Events, a high-end catering company for more than a dozen years.\u003c/p>\n\u003cp>Not one to mince words, Talmor states, “It’s actually hard to hire Americans, because they generally don’t work as fast and they daydream. Probably they were coddled by their helicopter parents, ‘Oh, good job. You tied your shoes.’ The immigrants, who often grew up in large families, took on responsibilities from an early age, helping their families with laundry, cooking, taking care of younger siblings, all before they were 14. They had the personality, the drive and physical ability to walk across the desert for a better future. They have come here for the American Dream, to make a better life. And now they are excellent workers.”\u003c/p>\n\u003cp>“We pay all of our workers well,” says Gott. “Partly because we know how expensive it is to live here. My experience is that more often than not, immigrants are working multiple jobs or longer hours, and forgo taking time off at all costs, as they want to or need to make money. On the other side of the coin, most American workers I have hired over the years are much more willing to miss work for personal reasons. It could be that they don't need the money, that they have busier personal lives or that they are not as invested in the businesses that they work for.\"\u003c/p>\n\u003cp>“I understand why some people don’t want open borders,” Talmor says. “I can relate. I am a supporter of immigration reform and I think that if it wasn’t such a polarizing issue easily manipulated by our politicians, we could have a reasonable system that addresses our labor needs and the lives and dignity of immigrant workers. Like for example, in Canada.”\u003c/p>\n\u003cfigure id=\"attachment_115640\" class=\"wp-caption aligncenter\" style=\"max-width: 1752px\">\u003cimg class=\"size-full wp-image-115640\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/8-Kasandra.jpg\" alt=\"Kasandra, who says Ba-Bite feels like her family is studying to be a nurse.\" width=\"1752\" height=\"1985\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Kasandra.jpg 1752w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Kasandra-160x181.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Kasandra-800x906.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Kasandra-768x870.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Kasandra-1020x1156.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Kasandra-1180x1337.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Kasandra-960x1088.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Kasandra-240x272.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Kasandra-375x425.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Kasandra-520x589.jpg 520w\" sizes=\"(max-width: 1752px) 100vw, 1752px\">\u003cfigcaption class=\"wp-caption-text\">Kasandra, who says Ba-Bite feels like her family is studying to be a nurse. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kasandra Molina is 23 years old and has worked at Ba-Bite almost two years. She is a food runner and cleans up tables. She came from Guadalajara, Mexico with her mother, aunt and cousins when she was 7 years old. She remembers walking in the cold, sleeping in a hotel with a bunch of strangers, waiting for the “coyote” to tell them it’s time. They were picked up by immigration authorities twice, put in chilly cells without any blankets. When they finally made it, her father was waiting in a car. They came to Oakland. She started in a bilingual school in 4th grade. “But then we had to move and the next school was only in English,\" she says. \"The teacher was mean and always mad at me. She didn’t speak any Spanish, but the other students helped me and eventually I learned.“\u003c/p>\n\u003cp>“When I heard about the Dream Act, we went to meetings to find out about it and met with a lawyer. I had to show proof that I was here for 5 years, so we showed diplomas from school and medical records. Finally, about three years ago, I got my Social Security number and a work permit.” Kasandra is now going to college to become an RN. “I always liked medicine,” she says. “I’ve seen many babies born. It’s so amazing. And I always translate for my family in the ER.”\u003c/p>\n\u003cp>“The new president scares me. [Although the \u003ca href=\"https://en.wikipedia.org/wiki/Deferred_Action_for_Childhood_Arrivals\" target=\"_blank\">DACA program\u003c/a> is safe right now] I’m worried. Seems like he can do whatever he wants. He changes his mind from one day to another. He has our number, and our address. I spent most of my childhood here. If we have to go back to Mexico, there’s nothing there, no house to live in,\" she says. “Mica and Robert understand. This space here doesn’t feel like a workplace, it feels like home. We all get along. They care about our opinions and feelings. They don’t treat us just as employees; it’s more like a family.”\u003c/p>\n\u003cfigure id=\"attachment_115641\" class=\"wp-caption aligncenter\" style=\"max-width: 1177px\">\u003cimg class=\"size-full wp-image-115641\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/9-sign-close-up.jpg\" alt=\"Sign of a growing nation-wide movement.\" width=\"1177\" height=\"1177\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-sign-close-up.jpg 1177w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-sign-close-up-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-sign-close-up-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-sign-close-up-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-sign-close-up-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-sign-close-up-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-sign-close-up-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-sign-close-up-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-sign-close-up-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-sign-close-up-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-sign-close-up-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-sign-close-up-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-sign-close-up-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-sign-close-up-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-sign-close-up-150x150.jpg 150w\" sizes=\"(max-width: 1177px) 100vw, 1177px\">\u003cfigcaption class=\"wp-caption-text\">Sign of a growing nation-wide movement. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“This restaurant is my home and my family,” says Gott. “It just happens that most of my family are immigrants. We want to be a safe place and that’s why we joined Sanctuary Restaurants.”\u003c/p>\n\u003cp>Gott also helped out a longtime employee from El Salvador whose injury from stepping on a landmine never healed properly. “We gave him time off from work and money so that he could finally have the surgery he needed,” he says. “We wanted him to be here.”\u003c/p>\n\u003cp>“What will we do if ICE comes?” Talmor asks herself. ”We are one. If they come for one, they come for all. If you let one group be persecuted, it’s just a matter of time until they come for us all. It’s an erosion of values when the values are what we stand for. We will close the restaurant on May 1 so we can all go to the Day without Immigrants Demonstration in San Francisco together.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.BaBiteOakland.com\">\u003cstrong>Ba-Bite\u003c/strong>\u003c/a>\u003cbr>\n3905 Piedmont Ave. [\u003ca href=\"https://goo.gl/C0KJF3\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 250-9526\u003cbr>\nHours: Sun-Thu 11am-8pm, Fri-Sat 11am-8:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/babitepiedmont/\">Ba-Bite Piedmont\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BaBiteOakland\" target=\"_blank\">@BaBiteOakland\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>They’ve won accolades for their silken hummus and rainbow of organic salads, but for the owners of Oakland’s \u003ca href=\"http://www.BaBiteOakland.com\">Ba-Bite\u003c/a>, the most precious thing the almost two-year old restaurant can display right now may be the \u003ca href=\"https://www.facebook.com/table4everyone/\">Sanctuary Restaurant\u003c/a> poster on their front door. (While \u003ca href=\"http://sanctuaryrestaurants.org/\">“Sanctuary Restaurant”\u003c/a> is not a legal designation, its slogan, \"a place at the table for everyone\" signifies a growing movement for inclusion, diversity and dignity).\u003c/p>\n\u003cfigure id=\"attachment_115634\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115634\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/2-salad-and-hummus1920.jpg\" alt=\"One of Ba-Bite's colorful salads: red cabbage with mung bean sprouts, dried figs, arugula and feta and the creamiest hummus.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-salad-and-hummus1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-salad-and-hummus1920-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-salad-and-hummus1920-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-salad-and-hummus1920-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-salad-and-hummus1920-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-salad-and-hummus1920-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-salad-and-hummus1920-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-salad-and-hummus1920-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-salad-and-hummus1920-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-salad-and-hummus1920-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">One of Ba-Bite's colorful salads: red cabbage with mung bean sprouts, dried figs, arugula and feta and the creamiest hummus. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ba-Bite is Hebrew for “at home.” Even though most of Mica Talmor and Robert Gott’s employees don’t speak Hebrew, (besides English, they speak Spanish, Maya, and Arabic) they completely understand the concept. The majority of them -- like most food service workers in the Bay Area -- are immigrants. After walking across deserts at night, being shortchanged or abused in other restaurants where they could not complain, working at Ba-Bite feels like they have found a family.\u003c/p>\n\u003cp>Russell Chable manages the kitchen at Ba-Bite and is responsible for set up, prepping, and cooking. He grew up in a tiny town in Mexico’s Yucatan. When he was 18, he set off alone on a journey to a new land. The oldest of 5 brothers, he was determined to make enough money to send to his parents so they could build a proper house of concrete, instead of the rickety wooden structure where they all lived. He accomplished that goal after three years working double shifts in Thai, American and Louisiana restaurants. He started as a dishwasher and worked his way up to his lead position in Ba-Bite.\u003c/p>\n\u003cfigure id=\"attachment_115635\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115635\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/3-Russell1920.jpg\" alt=\"Russell cooks at Ba-Bite, which he says feels like a family.\" width=\"1920\" height=\"1528\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Russell1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Russell1920-160x127.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Russell1920-800x637.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Russell1920-768x611.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Russell1920-1020x812.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Russell1920-1180x939.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Russell1920-960x764.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Russell1920-240x191.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Russell1920-375x298.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Russell1920-520x414.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Russell cooks at Ba-Bite, which he says feels like a family. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After eight years away from home, Russell missed his mom. Sure, he would talk to her on the phone every week, but he wanted to see her face. So this determined young man decided to build his parents a cell tower so that he could FaceTime with his mom. Six months ago, he made contact with a man back in Mexico who outlined what would be needed: laptops, cables and a cell tower. Russell had his uncle check out the man and then sent money. Now he uses FaceTime to talk to his mom every week, and his parents have a small business renting out computer and internet time.\u003c/p>\n\u003cp>But given the recent actions of the new administration, Russell is scared and worried. He doesn’t feel welcome anymore. “When I walk on the street, I never know who is watching.” He has been working for Talmor and Gott for three years and feels like he has found another family at Ba-Bite. “Everyone cares about each other. The owners talk nicely to us. That is a different experience from the other places I worked. I feel so lucky. My message to other immigrants is ‘If you get the opportunity to come here, use it well.’”\u003c/p>\n\u003cfigure id=\"attachment_115636\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115636\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/4-Ba-Bite-spread-of-salads1920.jpg\" alt=\"A generous spread at Ba-Bite, including butternut squash and quinoa salad with cranberries and pumpkin seeds; Salad Shirazi (cucumbers, tomatoes, parsley and mint), Red Cabbage salad, Baba Ganoush, Lamb Kefta and Chicken Shishlik.\" width=\"1920\" height=\"1406\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Ba-Bite-spread-of-salads1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Ba-Bite-spread-of-salads1920-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Ba-Bite-spread-of-salads1920-800x586.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Ba-Bite-spread-of-salads1920-768x562.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Ba-Bite-spread-of-salads1920-1020x747.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Ba-Bite-spread-of-salads1920-1180x864.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Ba-Bite-spread-of-salads1920-960x703.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Ba-Bite-spread-of-salads1920-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Ba-Bite-spread-of-salads1920-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Ba-Bite-spread-of-salads1920-520x381.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A generous spread at Ba-Bite, including butternut squash and quinoa salad with cranberries and pumpkin seeds; Salad Shirazi (cucumbers, tomatoes, parsley and mint), Red Cabbage salad, Baba Ganoush, Lamb Kefta and Chicken Shishlik. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Co-owner Mica Talmor was born in Israel and has tried to create a family feeling among her workers. “The day after the election was hard for all of us,” she says. “The workers were frightened. They have hard lives. We want to give them a place to work that’s nice, clean, happy and safe.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"What do I tell my 90-year old Holocaust survivor grandmother who lives in Israel about what's going on in this country with the current wave of hate crimes, threats and attacks against Jewish institutions? We have collective memory. Closing the door on refugees reminds me of family members who were detained as they left Europe for Israel after World War ll. Their boats were stopped in Cypress and they were put in refugee camps.”\u003c/p>\n\u003cfigure id=\"attachment_115637\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115637\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/5-stuffed-falafel1920.jpg\" alt=\"Sheep's milk feta provides creamy center to Ba-bite's stuffed falafel.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-stuffed-falafel1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-stuffed-falafel1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-stuffed-falafel1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-stuffed-falafel1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-stuffed-falafel1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-stuffed-falafel1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-stuffed-falafel1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-stuffed-falafel1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-stuffed-falafel1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-stuffed-falafel1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sheep's milk feta provides creamy center to Ba-bite's stuffed falafel. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fatima Abudamos is from Jordan and works as cashier. She also holds the distinction as Ba-Bite's best falafel shaper. As she stuffs the green balls with sheep’s milk feta, she says, “This is an amazing place, just like a family. I’ve worked here almost two years. Mica is not like a boss, she’s more like a friend. She doesn’t scream if you make a mistake; she explains things. I feel safe here; it’s my second family.”\u003c/p>\n\u003cfigure id=\"attachment_115638\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115638\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/6-Mica-and-Fatima1920.jpg\" alt=\"Fatima appreciates her caring employers at Ba-Bite.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Mica-and-Fatima1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Mica-and-Fatima1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Mica-and-Fatima1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Mica-and-Fatima1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Mica-and-Fatima1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Mica-and-Fatima1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Mica-and-Fatima1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Mica-and-Fatima1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Mica-and-Fatima1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Mica-and-Fatima1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fatima appreciates her caring employers at Ba-Bite. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ironically, Fatima previously worked in another Middle Eastern Restaurant, but one owned by her uncle, where she did not feel appreciated. “Here, they thank me. They are nice and respectful. And,” she adds, “I love the food here; it’s organic and delicious.” Fatima’s father had lived in America previously and described it to his family before they moved here five years ago. “He told us it’s very clean. He explained about the lifestyle. You have to learn to smile at people and not stare at anyone too long. He also taught us that all people are human: white, black, Jewish.”\u003c/p>\n\u003cfigure id=\"attachment_115639\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115639\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/7-Qudsiah1920.jpg\" alt=\"Quidsiah, an homage to this East Jerusalem (i.e. Palestinian) specialty with split, peeled, braised fava beans atop garlicky hummus.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Qudsiah1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Qudsiah1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Qudsiah1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Qudsiah1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Qudsiah1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Qudsiah1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Qudsiah1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Qudsiah1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Qudsiah1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Qudsiah1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Quidsiah, an homage to this East Jerusalem (i.e. Palestinian) specialty with split, peeled, braised fava beans atop garlicky hummus. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Gott points to the sign that states, “\u003ca href=\"https://jewishvoiceforpeace.org/network-against-islamophobia/\">We stand with Our Muslim, Arab and Immigrant Neighbors.\u003c/a>” We have gotten more pushback on this one than the Sanctuary sign. But the majority of customers have been extremely supportive. Some even apologized to one of our employees who wore a hijab, for the actions of the new administration. They hugged her, saying, ‘that doesn't represent us’\".\u003c/p>\n\u003cp>His wife adds, “You only hate someone you’ve never met. The first time I met a Palestinian was here. My husband’s family was from Oregon. Then they moved to Idaho. I was the first Jew they had ever met.” Commenting on the tense developments that seem to be getting worse every day, she says, \"If I wanted to live in a hateful society where half the people are treated unequally, I could have stayed in Israel.\"\u003c/p>\n\u003cp>Talmor and Gott are no strangers to the food service business. A baker and a pastry chef who met in culinary school in 1998, they have operated Savoy Events, a high-end catering company for more than a dozen years.\u003c/p>\n\u003cp>Not one to mince words, Talmor states, “It’s actually hard to hire Americans, because they generally don’t work as fast and they daydream. Probably they were coddled by their helicopter parents, ‘Oh, good job. You tied your shoes.’ The immigrants, who often grew up in large families, took on responsibilities from an early age, helping their families with laundry, cooking, taking care of younger siblings, all before they were 14. They had the personality, the drive and physical ability to walk across the desert for a better future. They have come here for the American Dream, to make a better life. And now they are excellent workers.”\u003c/p>\n\u003cp>“We pay all of our workers well,” says Gott. “Partly because we know how expensive it is to live here. My experience is that more often than not, immigrants are working multiple jobs or longer hours, and forgo taking time off at all costs, as they want to or need to make money. On the other side of the coin, most American workers I have hired over the years are much more willing to miss work for personal reasons. It could be that they don't need the money, that they have busier personal lives or that they are not as invested in the businesses that they work for.\"\u003c/p>\n\u003cp>“I understand why some people don’t want open borders,” Talmor says. “I can relate. I am a supporter of immigration reform and I think that if it wasn’t such a polarizing issue easily manipulated by our politicians, we could have a reasonable system that addresses our labor needs and the lives and dignity of immigrant workers. Like for example, in Canada.”\u003c/p>\n\u003cfigure id=\"attachment_115640\" class=\"wp-caption aligncenter\" style=\"max-width: 1752px\">\u003cimg class=\"size-full wp-image-115640\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/8-Kasandra.jpg\" alt=\"Kasandra, who says Ba-Bite feels like her family is studying to be a nurse.\" width=\"1752\" height=\"1985\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Kasandra.jpg 1752w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Kasandra-160x181.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Kasandra-800x906.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Kasandra-768x870.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Kasandra-1020x1156.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Kasandra-1180x1337.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Kasandra-960x1088.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Kasandra-240x272.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Kasandra-375x425.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Kasandra-520x589.jpg 520w\" sizes=\"(max-width: 1752px) 100vw, 1752px\">\u003cfigcaption class=\"wp-caption-text\">Kasandra, who says Ba-Bite feels like her family is studying to be a nurse. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kasandra Molina is 23 years old and has worked at Ba-Bite almost two years. She is a food runner and cleans up tables. She came from Guadalajara, Mexico with her mother, aunt and cousins when she was 7 years old. She remembers walking in the cold, sleeping in a hotel with a bunch of strangers, waiting for the “coyote” to tell them it’s time. They were picked up by immigration authorities twice, put in chilly cells without any blankets. When they finally made it, her father was waiting in a car. They came to Oakland. She started in a bilingual school in 4th grade. “But then we had to move and the next school was only in English,\" she says. \"The teacher was mean and always mad at me. She didn’t speak any Spanish, but the other students helped me and eventually I learned.“\u003c/p>\n\u003cp>“When I heard about the Dream Act, we went to meetings to find out about it and met with a lawyer. I had to show proof that I was here for 5 years, so we showed diplomas from school and medical records. Finally, about three years ago, I got my Social Security number and a work permit.” Kasandra is now going to college to become an RN. “I always liked medicine,” she says. “I’ve seen many babies born. It’s so amazing. And I always translate for my family in the ER.”\u003c/p>\n\u003cp>“The new president scares me. [Although the \u003ca href=\"https://en.wikipedia.org/wiki/Deferred_Action_for_Childhood_Arrivals\" target=\"_blank\">DACA program\u003c/a> is safe right now] I’m worried. Seems like he can do whatever he wants. He changes his mind from one day to another. He has our number, and our address. I spent most of my childhood here. If we have to go back to Mexico, there’s nothing there, no house to live in,\" she says. “Mica and Robert understand. This space here doesn’t feel like a workplace, it feels like home. We all get along. They care about our opinions and feelings. They don’t treat us just as employees; it’s more like a family.”\u003c/p>\n\u003cfigure id=\"attachment_115641\" class=\"wp-caption aligncenter\" style=\"max-width: 1177px\">\u003cimg class=\"size-full wp-image-115641\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/9-sign-close-up.jpg\" alt=\"Sign of a growing nation-wide movement.\" width=\"1177\" height=\"1177\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-sign-close-up.jpg 1177w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-sign-close-up-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-sign-close-up-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-sign-close-up-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-sign-close-up-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-sign-close-up-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-sign-close-up-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-sign-close-up-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-sign-close-up-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-sign-close-up-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-sign-close-up-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-sign-close-up-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-sign-close-up-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-sign-close-up-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-sign-close-up-150x150.jpg 150w\" sizes=\"(max-width: 1177px) 100vw, 1177px\">\u003cfigcaption class=\"wp-caption-text\">Sign of a growing nation-wide movement. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“This restaurant is my home and my family,” says Gott. “It just happens that most of my family are immigrants. We want to be a safe place and that’s why we joined Sanctuary Restaurants.”\u003c/p>\n\u003cp>Gott also helped out a longtime employee from El Salvador whose injury from stepping on a landmine never healed properly. “We gave him time off from work and money so that he could finally have the surgery he needed,” he says. “We wanted him to be here.”\u003c/p>\n\u003cp>“What will we do if ICE comes?” Talmor asks herself. ”We are one. If they come for one, they come for all. If you let one group be persecuted, it’s just a matter of time until they come for us all. It’s an erosion of values when the values are what we stand for. We will close the restaurant on May 1 so we can all go to the Day without Immigrants Demonstration in San Francisco together.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.BaBiteOakland.com\">\u003cstrong>Ba-Bite\u003c/strong>\u003c/a>\u003cbr>\n3905 Piedmont Ave. [\u003ca href=\"https://goo.gl/C0KJF3\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 250-9526\u003cbr>\nHours: Sun-Thu 11am-8pm, Fri-Sat 11am-8:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/babitepiedmont/\">Ba-Bite Piedmont\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BaBiteOakland\" target=\"_blank\">@BaBiteOakland\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Drip Line Brings Soulful, Singapore-Inspired Food to West Oakland",
"title": "Drip Line Brings Soulful, Singapore-Inspired Food to West Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_115620\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115620\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/drip-line-exterior.jpg\" alt=\"Drip Line exterior.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-exterior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-exterior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-exterior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-exterior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-exterior-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-exterior-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-exterior-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-exterior-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-exterior-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-exterior-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drip Line exterior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Even looking at a map, I couldn’t quite picture where Drip Line was. A stone’s throw from East Bay MUD (our local public water agency) and just off West Grand, mere blocks from my regular shortcut to the freeway—it’s in a neighborhood I’ve never thought about in terms of food, a hybrid of residential and industrial.\u003c/p>\n\u003cfigure id=\"attachment_115622\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115622\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/drip-line-interior.jpg\" alt=\"Drip Line interior space\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-interior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-interior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-interior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-interior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-interior-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-interior-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-interior-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-interior-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-interior-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-interior-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drip Line interior space \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The story begins a few years back when architects Carrie Shores and Josh Larson met chef Nora Dunning while designing Monkey Forest Road, where Dunning was chef. When that restaurant closed, Dunning became Culinary Operations Manager at Blue Bottle Coffee, a big job with a lot of moving parts. The three were reunited when Shores and Larson opened their new design space in West Oakland; they invited Dunning to open a community gathering place and to make it entirely her own. She is now an equity partner in what is one of the most elegant and inviting cafés in Oakland.\u003c/p>\n\u003cp>And she doesn’t shy away from embracing her model of cooking as “slow.” As she says, “Cooking takes time. Lots and lots of time. And we make everything here from scratch.” That includes the brioche for the breakfast sandwich and the exquisite sambal that enlivens several dishes.\u003c/p>\n\u003cfigure id=\"attachment_115617\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115617\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/chef-nora-dunning.jpg\" alt=\"Executive Chef/Partner Nora Dunning\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/chef-nora-dunning.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/chef-nora-dunning-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/chef-nora-dunning-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/chef-nora-dunning-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/chef-nora-dunning-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/chef-nora-dunning-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/chef-nora-dunning-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/chef-nora-dunning-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/chef-nora-dunning-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/chef-nora-dunning-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Executive Chef/Partner Nora Dunning \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dunning works with neighbor \u003ca href=\"http://www.cityslickerfarms.org/\" target=\"_blank\">City Slicker Farms\u003c/a>, a non-profit urban farm, to provide some of produce, and she also shops at the Old Oakland and Grand Lake farmers' markets weekly. \u003ca href=\"https://www.facebook.com/kosodate.farm\" target=\"_blank\">Kosodate Farm\u003c/a> grows the more esoteric ingredients she needs. She cooks all day on Sunday, planning the week’s menu and preparing sauces and stocks.\u003c/p>\n\u003cp>The restaurant’s name is an architectural term, denoting the paths water creates as it runs off buildings, and the metaphor for the café is to create paths that connect people through lovingly prepared food. Early signs indicate that the metaphor is also a completely literal success.\u003c/p>\n\u003cfigure id=\"attachment_115687\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/menu1.jpg\" alt=\"The Drip Line menu.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-115687\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/menu1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/menu1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/menu1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/menu1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/menu1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/menu1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/menu1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/menu1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/menu1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/menu1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Drip Line menu. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We were forced to narrow our lunch choices down to three. We started with the koji fried chicken sandwich, served on the aforementioned homemade brioche, dotted with black and white sesame seeds. The chicken is marinated in koji, a fungus used to make soy sauce and sake, deep-fried, and served in perfect ratio to the light, absorbent bun, with crisply sweet fennel slaw.\u003c/p>\n\u003cfigure id=\"attachment_115623\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115623\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/fried-chix-sandwich.jpg\" alt=\"Koji Fried Chicken\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chix-sandwich.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chix-sandwich-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chix-sandwich-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chix-sandwich-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chix-sandwich-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chix-sandwich-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chix-sandwich-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chix-sandwich-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chix-sandwich-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chix-sandwich-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Koji Fried Chicken \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Next up was a terrific rendition of shrimp and grits, with a base of \u003ca href=\"http://ansonmills.com/\" target=\"_blank\">Anson Mills\u003c/a> coarse-ground corn grits, fried egg on top, and shrimp smothered in homemade sambal, deep with flavor and sweetly spicy.\u003c/p>\n\u003cfigure id=\"attachment_115631\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115631\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/shrimp-grits.jpg\" alt=\"Shrimp & Grits\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/shrimp-grits.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/shrimp-grits-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/shrimp-grits-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/shrimp-grits-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/shrimp-grits-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/shrimp-grits-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/shrimp-grits-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/shrimp-grits-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/shrimp-grits-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/shrimp-grits-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shrimp & Grits \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Our grand finale was Gado Gado, a traditional Indonesian comfort food, made here with Chinese broccoli, carrots, quinoa, a poached egg, homemade sweet potato chips, and an addictive peanut-sambal sauce that’s worthy of eating on its own with a spoon.\u003c/p>\n\u003cfigure id=\"attachment_115624\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115624\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/gado-gado.jpg\" alt=\" Gado Gado\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/gado-gado.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/gado-gado-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/gado-gado-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/gado-gado-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/gado-gado-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/gado-gado-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/gado-gado-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/gado-gado-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/gado-gado-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/gado-gado-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gado Gado \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We were too full for dessert, but the chef brought us a taste of her kaya, a coconut custard infused with pandan leaves that she serves with toast and eggs. For me, it’s the Malaysian/Singaporean version of homemade nutella, with coconut and butter in place of chocolate and hazelnuts: light, creamy, downright ethereal in flavor.\u003c/p>\n\u003cfigure id=\"attachment_115626\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115626\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/homemade-coissants.jpg\" alt=\"Buttery housemade croissants\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/homemade-coissants.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/homemade-coissants-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/homemade-coissants-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/homemade-coissants-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/homemade-coissants-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/homemade-coissants-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/homemade-coissants-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/homemade-coissants-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/homemade-coissants-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/homemade-coissants-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Buttery housemade croissants \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you don’t have time for a meal, try a homemade pastry: straight-up buttery croissants or matcha-glazed snickedoodles, with nice medium-roasted drip coffee from \u003ca href=\"https://www.fourbarrelcoffee.com/\" target=\"_blank\">Four Barrel\u003c/a> or an herbal tea with fennel and cardamom, good for digestion. There’s a small selection of food to go as well.\u003c/p>\n\u003cfigure id=\"attachment_115619\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115619\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/cookies1.jpg\" alt=\"Housemade cookies include matcha-glazed snickerdoodles.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/cookies1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cookies1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cookies1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cookies1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cookies1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cookies1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cookies1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cookies1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cookies1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cookies1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Housemade cookies include matcha-glazed snickerdoodles. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115692\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/to-go-food1.jpg\" alt=\"Prepared food-to-go.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-115692\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/to-go-food1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/to-go-food1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/to-go-food1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/to-go-food1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/to-go-food1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/to-go-food1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/to-go-food1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/to-go-food1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/to-go-food1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/to-go-food1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prepared food-to-go. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The aesthetically satisfying space, once a cookie factory, is minimalist in design, with a tile backdrop, white and blonde-wood walls, a high ceiling, and unobtrusive lighting with lots of sunlight coming in from the street. Guests sit at wooden, walnut-toned tables with bright yellow chairs. \u003ca href=\"http://hodosoy.com/\" target=\"_blank\">Hodo Soy\u003c/a> is in the vicinity and founder and tofu master Minh Tsai, one of Dunning’s culinary inspirations whose Yuba she regularly uses, was enjoying lunch there when we arrived, so word is out.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We’ll be back for the congee and the chicken rice with turmeric and bone broth. And anything else Dunning dreams up between now and then.\u003c/p>\n\u003cfigure id=\"attachment_115689\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/quiche1.jpg\" alt=\"Seasonal Vegi & Goat Cheese Quiche.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-115689\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/quiche1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/quiche1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/quiche1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/quiche1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/quiche1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/quiche1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/quiche1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/quiche1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/quiche1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/quiche1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Seasonal Vegi & Goat Cheese Quiche. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://driplineoakland.com/\" target=\"_blank\">\u003cstrong>Drip Line\u003c/strong>\u003c/a>\u003cbr>\n1940 Union St., Ste. #21\u003cbr>\nOakland, CA 94607 [\u003ca href=\"https://goo.gl/zK7R7n\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (510) 612-6952\u003cbr>\nHours: Mon-Fri, 7am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/DripLineCafe/\" target=\"_blank\">Drip Line Oakland\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/DripLineCoffee\" target=\"_blank\">@DripLineCoffee\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/driplineoakland/\" target=\"_blank\">driplineoakland\u003c/a>\u003cbr>\nPrice Range: $ ($9-$13)\u003c/p>\n\n",
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"excerpt": "Chef Nora Dunning’s lovingly crafted menu is equal parts Southeast Asian and hyperlocal.",
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"title": "Drip Line Brings Soulful, Singapore-Inspired Food to West Oakland | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_115620\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115620\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/drip-line-exterior.jpg\" alt=\"Drip Line exterior.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-exterior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-exterior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-exterior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-exterior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-exterior-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-exterior-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-exterior-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-exterior-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-exterior-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-exterior-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drip Line exterior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Even looking at a map, I couldn’t quite picture where Drip Line was. A stone’s throw from East Bay MUD (our local public water agency) and just off West Grand, mere blocks from my regular shortcut to the freeway—it’s in a neighborhood I’ve never thought about in terms of food, a hybrid of residential and industrial.\u003c/p>\n\u003cfigure id=\"attachment_115622\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115622\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/drip-line-interior.jpg\" alt=\"Drip Line interior space\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-interior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-interior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-interior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-interior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-interior-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-interior-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-interior-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-interior-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-interior-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-interior-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drip Line interior space \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The story begins a few years back when architects Carrie Shores and Josh Larson met chef Nora Dunning while designing Monkey Forest Road, where Dunning was chef. When that restaurant closed, Dunning became Culinary Operations Manager at Blue Bottle Coffee, a big job with a lot of moving parts. The three were reunited when Shores and Larson opened their new design space in West Oakland; they invited Dunning to open a community gathering place and to make it entirely her own. She is now an equity partner in what is one of the most elegant and inviting cafés in Oakland.\u003c/p>\n\u003cp>And she doesn’t shy away from embracing her model of cooking as “slow.” As she says, “Cooking takes time. Lots and lots of time. And we make everything here from scratch.” That includes the brioche for the breakfast sandwich and the exquisite sambal that enlivens several dishes.\u003c/p>\n\u003cfigure id=\"attachment_115617\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115617\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/chef-nora-dunning.jpg\" alt=\"Executive Chef/Partner Nora Dunning\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/chef-nora-dunning.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/chef-nora-dunning-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/chef-nora-dunning-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/chef-nora-dunning-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/chef-nora-dunning-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/chef-nora-dunning-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/chef-nora-dunning-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/chef-nora-dunning-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/chef-nora-dunning-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/chef-nora-dunning-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Executive Chef/Partner Nora Dunning \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dunning works with neighbor \u003ca href=\"http://www.cityslickerfarms.org/\" target=\"_blank\">City Slicker Farms\u003c/a>, a non-profit urban farm, to provide some of produce, and she also shops at the Old Oakland and Grand Lake farmers' markets weekly. \u003ca href=\"https://www.facebook.com/kosodate.farm\" target=\"_blank\">Kosodate Farm\u003c/a> grows the more esoteric ingredients she needs. She cooks all day on Sunday, planning the week’s menu and preparing sauces and stocks.\u003c/p>\n\u003cp>The restaurant’s name is an architectural term, denoting the paths water creates as it runs off buildings, and the metaphor for the café is to create paths that connect people through lovingly prepared food. Early signs indicate that the metaphor is also a completely literal success.\u003c/p>\n\u003cfigure id=\"attachment_115687\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/menu1.jpg\" alt=\"The Drip Line menu.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-115687\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/menu1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/menu1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/menu1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/menu1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/menu1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/menu1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/menu1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/menu1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/menu1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/menu1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Drip Line menu. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We were forced to narrow our lunch choices down to three. We started with the koji fried chicken sandwich, served on the aforementioned homemade brioche, dotted with black and white sesame seeds. The chicken is marinated in koji, a fungus used to make soy sauce and sake, deep-fried, and served in perfect ratio to the light, absorbent bun, with crisply sweet fennel slaw.\u003c/p>\n\u003cfigure id=\"attachment_115623\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115623\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/fried-chix-sandwich.jpg\" alt=\"Koji Fried Chicken\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chix-sandwich.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chix-sandwich-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chix-sandwich-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chix-sandwich-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chix-sandwich-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chix-sandwich-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chix-sandwich-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chix-sandwich-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chix-sandwich-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chix-sandwich-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Koji Fried Chicken \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Next up was a terrific rendition of shrimp and grits, with a base of \u003ca href=\"http://ansonmills.com/\" target=\"_blank\">Anson Mills\u003c/a> coarse-ground corn grits, fried egg on top, and shrimp smothered in homemade sambal, deep with flavor and sweetly spicy.\u003c/p>\n\u003cfigure id=\"attachment_115631\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115631\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/shrimp-grits.jpg\" alt=\"Shrimp & Grits\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/shrimp-grits.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/shrimp-grits-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/shrimp-grits-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/shrimp-grits-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/shrimp-grits-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/shrimp-grits-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/shrimp-grits-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/shrimp-grits-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/shrimp-grits-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/shrimp-grits-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shrimp & Grits \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Our grand finale was Gado Gado, a traditional Indonesian comfort food, made here with Chinese broccoli, carrots, quinoa, a poached egg, homemade sweet potato chips, and an addictive peanut-sambal sauce that’s worthy of eating on its own with a spoon.\u003c/p>\n\u003cfigure id=\"attachment_115624\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115624\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/gado-gado.jpg\" alt=\" Gado Gado\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/gado-gado.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/gado-gado-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/gado-gado-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/gado-gado-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/gado-gado-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/gado-gado-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/gado-gado-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/gado-gado-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/gado-gado-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/gado-gado-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gado Gado \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We were too full for dessert, but the chef brought us a taste of her kaya, a coconut custard infused with pandan leaves that she serves with toast and eggs. For me, it’s the Malaysian/Singaporean version of homemade nutella, with coconut and butter in place of chocolate and hazelnuts: light, creamy, downright ethereal in flavor.\u003c/p>\n\u003cfigure id=\"attachment_115626\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115626\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/homemade-coissants.jpg\" alt=\"Buttery housemade croissants\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/homemade-coissants.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/homemade-coissants-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/homemade-coissants-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/homemade-coissants-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/homemade-coissants-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/homemade-coissants-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/homemade-coissants-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/homemade-coissants-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/homemade-coissants-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/homemade-coissants-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Buttery housemade croissants \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you don’t have time for a meal, try a homemade pastry: straight-up buttery croissants or matcha-glazed snickedoodles, with nice medium-roasted drip coffee from \u003ca href=\"https://www.fourbarrelcoffee.com/\" target=\"_blank\">Four Barrel\u003c/a> or an herbal tea with fennel and cardamom, good for digestion. There’s a small selection of food to go as well.\u003c/p>\n\u003cfigure id=\"attachment_115619\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115619\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/cookies1.jpg\" alt=\"Housemade cookies include matcha-glazed snickerdoodles.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/cookies1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cookies1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cookies1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cookies1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cookies1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cookies1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cookies1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cookies1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cookies1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cookies1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Housemade cookies include matcha-glazed snickerdoodles. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115692\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/to-go-food1.jpg\" alt=\"Prepared food-to-go.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-115692\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/to-go-food1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/to-go-food1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/to-go-food1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/to-go-food1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/to-go-food1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/to-go-food1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/to-go-food1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/to-go-food1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/to-go-food1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/to-go-food1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prepared food-to-go. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The aesthetically satisfying space, once a cookie factory, is minimalist in design, with a tile backdrop, white and blonde-wood walls, a high ceiling, and unobtrusive lighting with lots of sunlight coming in from the street. Guests sit at wooden, walnut-toned tables with bright yellow chairs. \u003ca href=\"http://hodosoy.com/\" target=\"_blank\">Hodo Soy\u003c/a> is in the vicinity and founder and tofu master Minh Tsai, one of Dunning’s culinary inspirations whose Yuba she regularly uses, was enjoying lunch there when we arrived, so word is out.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We’ll be back for the congee and the chicken rice with turmeric and bone broth. And anything else Dunning dreams up between now and then.\u003c/p>\n\u003cfigure id=\"attachment_115689\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/quiche1.jpg\" alt=\"Seasonal Vegi & Goat Cheese Quiche.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-115689\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/quiche1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/quiche1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/quiche1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/quiche1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/quiche1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/quiche1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/quiche1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/quiche1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/quiche1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/quiche1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Seasonal Vegi & Goat Cheese Quiche. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://driplineoakland.com/\" target=\"_blank\">\u003cstrong>Drip Line\u003c/strong>\u003c/a>\u003cbr>\n1940 Union St., Ste. #21\u003cbr>\nOakland, CA 94607 [\u003ca href=\"https://goo.gl/zK7R7n\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (510) 612-6952\u003cbr>\nHours: Mon-Fri, 7am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/DripLineCafe/\" target=\"_blank\">Drip Line Oakland\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/DripLineCoffee\" target=\"_blank\">@DripLineCoffee\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/driplineoakland/\" target=\"_blank\">driplineoakland\u003c/a>\u003cbr>\nPrice Range: $ ($9-$13)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 5 Favorite Spots for Mac and Cheese in Berkeley and Oakland",
"title": "Bay Area Bites Guide to 5 Favorite Spots for Mac and Cheese in Berkeley and Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>For many people, mac and cheese equals comfort. It’s a childhood food, perfect for picky eaters: even if you hated spices or weird textures as a kid, you probably still loved mac and cheese, whether homemade or from the blue box. As an adult, eating the dish is an easy way to go back to a simpler, cheesier time.\u003c/p>\n\u003cp>In the Bay Area, there are are plenty of restaurants that recognize mac and cheese’s homey appeal. There are countless versions, some gussied up with stinky cheeses, others hewing to tradition with the classic bright orange cheddar. Here are five of our favorite versions in Berkeley and Oakland. Did we miss yours favorite Let us know in the comments.\u003c/p>\n\u003cfigure id=\"attachment_114868\" class=\"wp-caption aligncenter\" style=\"max-width: 3264px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/homeroom2.jpg\" alt=\"The Gilroy Garlic Mac at Temescal's Homeroom.\" width=\"3264\" height=\"2448\" class=\"size-full wp-image-114868\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/homeroom2.jpg 3264w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/homeroom2-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/homeroom2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/homeroom2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/homeroom2-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/homeroom2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/homeroom2-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/homeroom2-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/homeroom2-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/homeroom2-520x390.jpg 520w\" sizes=\"(max-width: 3264px) 100vw, 3264px\">\u003cfigcaption class=\"wp-caption-text\">The Gilroy Garlic Mac at Temescal's Homeroom. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You can't mention mac and cheese in the Bay Area without mentioning \u003cstrong>Homeroom\u003c/strong>, the Temescal restaurant dedicated to the stuff, a place so popular they had to open a second location, offering only to-go orders, in 2014. They also have a cookbook--they know what they’re doing when it comes to mac and cheese. Their restaurant offers unique versions of the dish, with enough combinations of crunch, spice and proteins to please any group, and there’s even a tofu and nutritional yeast version for vegans. Their most popular, the Gilroy Garlic Mac, came out so hot it was bubbling, with an abundance of molten cheese and crispy lid of panko breadcrumbs topping a mix of al dente macaroni and a comforting sauce of gouda, pecorino and a date-threatening amount of garlic. It’s big enough to share, and if you don’t, you’re likely to fall asleep in the school-themed restaurant, their line of custom, mac and cheese-themed postcards (“Not to be be cheesy but I miss you”) the last thing you see before dreamland.\u003c/p>\n\u003cp>\u003ca href=\"http://homeroom510.com/\" target=\"_blank\">\u003cstrong>Homeroom\u003c/strong>\u003c/a>\u003cbr>\n400 40th St. [\u003ca href=\"https://goo.gl/maps/qUeVWanuVhD2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 597-0400\u003cbr>\nHours: Tue-Sun, 11am-10pm; closed Monday.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Homeroom510\" target=\"_blank\">Homeroom\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/homeroom510\" target=\"_blank\">@homeroom510\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/homeroom510/\" target=\"_blank\">@homeroom510\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cfigure id=\"attachment_114860\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/IMG_1539-new.jpg\" alt=\"Bacon mac and cheese at Angeline's in downtown Berkeley.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-114860\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1539-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1539-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1539-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1539-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1539-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1539-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1539-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1539-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1539-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1539-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bacon mac and cheese at Angeline's in downtown Berkeley. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Angeline’s\u003c/strong> in Berkeley immediately advertises the fact that you’re in a New Orleans-style restaurant. There’s a brass brand soundtrack, Crystal on the table and walls covered with alligators and Mardi Gras signs. Their menu offers beignets, gumbo and muffalettas, and a side dish of mac and cheese. It’s a better version of the kind of classic, no-frills mac and cheese you get at Southern soul food restaurants across the country: it’s baked, so it’s less gooey than other versions and it features a classic cheddar and parmesan blend instead of something wacky like gouda or (god forbid!) goat cheese. Angeline’s version is topped with a delightfully crunchy layer of well-seasoned bread crumbs and the optional addition of bacon adds welcome bursts of texture and flavor.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.angelineskitchen.com/\" target=\"_blank\">\u003cstrong>Angeline's Louisiana Kitchen\u003c/strong>\u003c/a>\u003cbr>\n2261 Shattuck Ave. [\u003ca href=\"https://goo.gl/maps/qQFSHvhSoGn\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 548-6900\u003cbr>\nHours: Mon, 5:30-9pm; Tue-Thur, 11am-9pm; Fri-Sat, 11am-10pm; Sun, 11am-9pm.\u003cbr>\nPrice range: $$$ (Entrees $18-$24)\u003c/p>\n\u003cfigure id=\"attachment_114859\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/better-new.jpg\" alt=\"Mac and cheese fritters at Luka's in Oakland. \" width=\"1920\" height=\"1440\" class=\"size-full wp-image-114859\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/better-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/better-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/better-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/better-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/better-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/better-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/better-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/better-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/better-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/better-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mac and cheese fritters at Luka's in Oakland. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Luka’s\u003c/strong> opened in Uptown Oakland in 2004, way before people started moving to Oakland in droves and Uptown became a hot restaurant destination. It’s the \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/27/heres-why-2016-was-rough-for-bay-area-restaurants/\" target=\"_blank\">rare Bay Area restaurant success story\u003c/a>, and it’s thrived because it has a combination that’s surprisingly hard to find in Oakland: a place where you can eat a lot, drink a lot, and dance a lot. It’s a dark, lounge-y space where you can get pink cocktails and dance to Cuban music then show up the next morning for brunch, or alternatively, get mussels while you drink one of the options from their impressive selection of Belgian beers before you play pool. They offer two types of mac and cheese, a main dish version with leeks and four cheeses, and an appetizer of mac and cheese “fritters” accompanied by a buttermilk dipping sauce. The fritters are an American \u003ca href=\"https://en.wikipedia.org/wiki/Arancini\" target=\"_blank\">arancini\u003c/a>, with a light crispy crust surrounding two bite’s worth of incredibly creamy mac and cheese. The sauce has a piquant acidity that’s both spicy and vinegary, a welcome complement to the dish’s richness. Fried mac and cheese seems obscenely decadent, but if you share it with a friend, it’s a perfectly portioned bar snack.\u003c/p>\n\u003cp>\u003ca href=\"http://www.lukasoakland.com/\" target=\"_blank\">\u003cstrong>Luka's Taproom & Lounge\u003c/strong>\u003c/a>\u003cbr>\n2221 Broadway [\u003ca href=\"https://goo.gl/maps/RTt65NYsMkk\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 451-4677\u003cbr>\nHours: Sun-Wed, 11-12am; Thurs-Sat, 11-2am.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/lukas-taproom-lounge/144370601653\" target=\"_blank\">Luka's Taproom & Lounge\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/lukastaproom\" target=\"_blank\">@lukastaproom\u003c/a>\u003cbr>\nPrice range: $$$ (Entrees $18-$24)\u003c/p>\n\u003cfigure id=\"attachment_114847\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114847\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/IMG_1571.jpg\" alt=\"The mac and cheese burger at Telegraph in Oakland.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1571.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1571-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1571-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1571-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1571-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1571-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1571-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1571-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1571-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1571-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The mac and cheese burger at Telegraph in Oakland. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oakland has a surplus of \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/27/14-top-notch-spots-to-drink-beer-outdoors-in-the-east-bay/\" target=\"_blank\">beer gardens\u003c/a> (Drake’s, Lost and Found, The Trappist), but \u003cstrong>Telegraph\u003c/strong> is probably the funkiest. Every square inch is graffitied, decor includes old bike wheels and half of a GameStop electronic sign, there’s a wallet-friendly selection of sub-$5 beer cans, and the soundtrack jumps between Bad Brains and Herb Alpert. Despite their lack of pretension, they take their food seriously, with a thoughtful food menu including housemade sausages, a delicious porchetta sandwich and a handful of vegan options, including a hearty tofu hoagie. There are also burgers, one of which is a mac and cheese burger. The burger is large and medium rare, and topped with a layer of mac and cheese that’s been grilled until it achieves a lightly browned crust. Yes, it probably makes an ideal meal for soaking up 3-7 beers and one of the bar’s boozy slushies, but I can attest that it’s also deliciously satisfying stone cold sober. Like those \u003ca href=\"https://vimeo.com/17705882\" target=\"_blank\">annoying Vegas commercials\u003c/a> declare, it’s just the right amount of wrong.\u003c/p>\n\u003cp>\u003ca href=\"http://telegraphoakland.com/\" target=\"_blank\">\u003cstrong>Telegraph\u003c/strong>\u003c/a>\u003cbr>\n2318 Telegraph Ave. [\u003ca href=\"https://goo.gl/maps/KHfLbyanL212\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 444-8353\u003cbr>\nHours: Mon, 4pm-12am; Tue-Thur, 3pm-12am; Fri-Sat, 11am-2am; Sun, 11-12am.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TelegraphOAK/\" target=\"_blank\">Telegraph\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/telegraphoak?lang=en\" target=\"_blank\">@TelegraphOAK\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/telegraphoakland/\" target=\"_blank\">@telegraphoakland\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cfigure id=\"attachment_114849\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/IMG_1679.jpg\" alt=\"Orzo mac and cheese and Berkeley's FIVE.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-114849\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1679.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1679-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1679-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1679-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1679-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1679-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1679-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1679-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1679-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1679-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Orzo mac and cheese and Berkeley's FIVE. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A good chunk of new restaurants in the Bay Area seem to subscribe to the same Pinterest interior design board. They emphasize subtlety, paint their walls white, get some vintage wood furniture from the Alameda Flea Market, and maybe accent with some mid-century modern pieces. Down with ostentatiousness, up with succulents. Berkeley’s \u003cstrong>FIVE\u003c/strong>, attached to the Hotel Shattuck Plaza ignores these unspoken rules. The space is unapologetically fancy, with high ceilings, intricate wallpaper, and elegant columns. Instead of Edison bulbs, there’s a chandelier. The bathroom smells strongly of vanilla frosting. FIVE is an ideal venue for a parent to get lunch with their hungover Cal student, quizzing them over a glass of wine about why they need to take an \u003ca href=\"http://decal.berkeley.edu/courses/160\" target=\"_blank\">entire class on Radiohead.\u003c/a>\u003c/p>\n\u003cp>Unlike every other mac and cheese I tried, FIVE’s version doesn’t use macaroni noodles. Instead, they use orzo, so when the dish comes out, piping hot in a mini cast iron pan, it’s creamier than a traditional version, where the pasta absorbs much of the cheese sauce. It’s similar to a savory rice pudding, and has the potential to be too much--too much cream, too much cheese--but thanks to touches like their choice of cheese (smoked gouda), a tart tomato jam, and a sprinkle of chives, it’s complex and tasty enough to make you want to keep eating.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.five-berkeley.com/\" target=\"_blank\">\u003cstrong>FIVE\u003c/strong>\u003c/a>\u003cbr>\n2086 Allston Way [\u003ca href=\"https://goo.gl/maps/ZPfeSmUzyjn\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 225-6034\u003cbr>\nHours: Mon-Tue, 6:30-10:30am, 11:30am-1:30pm, 5:30-9:00pm; Wed-Fri, 6:30-10:30am, 11:30am-1:30pm, 5:30-10:00pm; Sat, 7am-1pm, 5:30-10pm; Sun, 7am-1pm, 5:30-9pm.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/FIVEBerkeley/\" target=\"_blank\">FIVE\u003c/a>\u003cbr>\nPrice range: $$$$ (Entrees more than $25)\u003c/p>\n\n",
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"excerpt": "Creamy, cheesy and comforting--what’s not to like about mac and cheese? Here are five great versions. ",
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"description": "Creamy, cheesy and comforting--what’s not to like about mac and cheese? Here are five great versions. ",
"title": "Bay Area Bites Guide to 5 Favorite Spots for Mac and Cheese in Berkeley and Oakland | KQED",
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"headline": "Bay Area Bites Guide to 5 Favorite Spots for Mac and Cheese in Berkeley and Oakland",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>For many people, mac and cheese equals comfort. It’s a childhood food, perfect for picky eaters: even if you hated spices or weird textures as a kid, you probably still loved mac and cheese, whether homemade or from the blue box. As an adult, eating the dish is an easy way to go back to a simpler, cheesier time.\u003c/p>\n\u003cp>In the Bay Area, there are are plenty of restaurants that recognize mac and cheese’s homey appeal. There are countless versions, some gussied up with stinky cheeses, others hewing to tradition with the classic bright orange cheddar. Here are five of our favorite versions in Berkeley and Oakland. Did we miss yours favorite Let us know in the comments.\u003c/p>\n\u003cfigure id=\"attachment_114868\" class=\"wp-caption aligncenter\" style=\"max-width: 3264px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/homeroom2.jpg\" alt=\"The Gilroy Garlic Mac at Temescal's Homeroom.\" width=\"3264\" height=\"2448\" class=\"size-full wp-image-114868\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/homeroom2.jpg 3264w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/homeroom2-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/homeroom2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/homeroom2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/homeroom2-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/homeroom2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/homeroom2-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/homeroom2-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/homeroom2-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/homeroom2-520x390.jpg 520w\" sizes=\"(max-width: 3264px) 100vw, 3264px\">\u003cfigcaption class=\"wp-caption-text\">The Gilroy Garlic Mac at Temescal's Homeroom. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You can't mention mac and cheese in the Bay Area without mentioning \u003cstrong>Homeroom\u003c/strong>, the Temescal restaurant dedicated to the stuff, a place so popular they had to open a second location, offering only to-go orders, in 2014. They also have a cookbook--they know what they’re doing when it comes to mac and cheese. Their restaurant offers unique versions of the dish, with enough combinations of crunch, spice and proteins to please any group, and there’s even a tofu and nutritional yeast version for vegans. Their most popular, the Gilroy Garlic Mac, came out so hot it was bubbling, with an abundance of molten cheese and crispy lid of panko breadcrumbs topping a mix of al dente macaroni and a comforting sauce of gouda, pecorino and a date-threatening amount of garlic. It’s big enough to share, and if you don’t, you’re likely to fall asleep in the school-themed restaurant, their line of custom, mac and cheese-themed postcards (“Not to be be cheesy but I miss you”) the last thing you see before dreamland.\u003c/p>\n\u003cp>\u003ca href=\"http://homeroom510.com/\" target=\"_blank\">\u003cstrong>Homeroom\u003c/strong>\u003c/a>\u003cbr>\n400 40th St. [\u003ca href=\"https://goo.gl/maps/qUeVWanuVhD2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 597-0400\u003cbr>\nHours: Tue-Sun, 11am-10pm; closed Monday.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Homeroom510\" target=\"_blank\">Homeroom\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/homeroom510\" target=\"_blank\">@homeroom510\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/homeroom510/\" target=\"_blank\">@homeroom510\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cfigure id=\"attachment_114860\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/IMG_1539-new.jpg\" alt=\"Bacon mac and cheese at Angeline's in downtown Berkeley.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-114860\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1539-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1539-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1539-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1539-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1539-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1539-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1539-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1539-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1539-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1539-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bacon mac and cheese at Angeline's in downtown Berkeley. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Angeline’s\u003c/strong> in Berkeley immediately advertises the fact that you’re in a New Orleans-style restaurant. There’s a brass brand soundtrack, Crystal on the table and walls covered with alligators and Mardi Gras signs. Their menu offers beignets, gumbo and muffalettas, and a side dish of mac and cheese. It’s a better version of the kind of classic, no-frills mac and cheese you get at Southern soul food restaurants across the country: it’s baked, so it’s less gooey than other versions and it features a classic cheddar and parmesan blend instead of something wacky like gouda or (god forbid!) goat cheese. Angeline’s version is topped with a delightfully crunchy layer of well-seasoned bread crumbs and the optional addition of bacon adds welcome bursts of texture and flavor.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.angelineskitchen.com/\" target=\"_blank\">\u003cstrong>Angeline's Louisiana Kitchen\u003c/strong>\u003c/a>\u003cbr>\n2261 Shattuck Ave. [\u003ca href=\"https://goo.gl/maps/qQFSHvhSoGn\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 548-6900\u003cbr>\nHours: Mon, 5:30-9pm; Tue-Thur, 11am-9pm; Fri-Sat, 11am-10pm; Sun, 11am-9pm.\u003cbr>\nPrice range: $$$ (Entrees $18-$24)\u003c/p>\n\u003cfigure id=\"attachment_114859\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/better-new.jpg\" alt=\"Mac and cheese fritters at Luka's in Oakland. \" width=\"1920\" height=\"1440\" class=\"size-full wp-image-114859\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/better-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/better-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/better-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/better-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/better-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/better-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/better-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/better-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/better-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/better-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mac and cheese fritters at Luka's in Oakland. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Luka’s\u003c/strong> opened in Uptown Oakland in 2004, way before people started moving to Oakland in droves and Uptown became a hot restaurant destination. It’s the \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/27/heres-why-2016-was-rough-for-bay-area-restaurants/\" target=\"_blank\">rare Bay Area restaurant success story\u003c/a>, and it’s thrived because it has a combination that’s surprisingly hard to find in Oakland: a place where you can eat a lot, drink a lot, and dance a lot. It’s a dark, lounge-y space where you can get pink cocktails and dance to Cuban music then show up the next morning for brunch, or alternatively, get mussels while you drink one of the options from their impressive selection of Belgian beers before you play pool. They offer two types of mac and cheese, a main dish version with leeks and four cheeses, and an appetizer of mac and cheese “fritters” accompanied by a buttermilk dipping sauce. The fritters are an American \u003ca href=\"https://en.wikipedia.org/wiki/Arancini\" target=\"_blank\">arancini\u003c/a>, with a light crispy crust surrounding two bite’s worth of incredibly creamy mac and cheese. The sauce has a piquant acidity that’s both spicy and vinegary, a welcome complement to the dish’s richness. Fried mac and cheese seems obscenely decadent, but if you share it with a friend, it’s a perfectly portioned bar snack.\u003c/p>\n\u003cp>\u003ca href=\"http://www.lukasoakland.com/\" target=\"_blank\">\u003cstrong>Luka's Taproom & Lounge\u003c/strong>\u003c/a>\u003cbr>\n2221 Broadway [\u003ca href=\"https://goo.gl/maps/RTt65NYsMkk\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 451-4677\u003cbr>\nHours: Sun-Wed, 11-12am; Thurs-Sat, 11-2am.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/lukas-taproom-lounge/144370601653\" target=\"_blank\">Luka's Taproom & Lounge\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/lukastaproom\" target=\"_blank\">@lukastaproom\u003c/a>\u003cbr>\nPrice range: $$$ (Entrees $18-$24)\u003c/p>\n\u003cfigure id=\"attachment_114847\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114847\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/IMG_1571.jpg\" alt=\"The mac and cheese burger at Telegraph in Oakland.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1571.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1571-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1571-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1571-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1571-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1571-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1571-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1571-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1571-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1571-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The mac and cheese burger at Telegraph in Oakland. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oakland has a surplus of \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/27/14-top-notch-spots-to-drink-beer-outdoors-in-the-east-bay/\" target=\"_blank\">beer gardens\u003c/a> (Drake’s, Lost and Found, The Trappist), but \u003cstrong>Telegraph\u003c/strong> is probably the funkiest. Every square inch is graffitied, decor includes old bike wheels and half of a GameStop electronic sign, there’s a wallet-friendly selection of sub-$5 beer cans, and the soundtrack jumps between Bad Brains and Herb Alpert. Despite their lack of pretension, they take their food seriously, with a thoughtful food menu including housemade sausages, a delicious porchetta sandwich and a handful of vegan options, including a hearty tofu hoagie. There are also burgers, one of which is a mac and cheese burger. The burger is large and medium rare, and topped with a layer of mac and cheese that’s been grilled until it achieves a lightly browned crust. Yes, it probably makes an ideal meal for soaking up 3-7 beers and one of the bar’s boozy slushies, but I can attest that it’s also deliciously satisfying stone cold sober. Like those \u003ca href=\"https://vimeo.com/17705882\" target=\"_blank\">annoying Vegas commercials\u003c/a> declare, it’s just the right amount of wrong.\u003c/p>\n\u003cp>\u003ca href=\"http://telegraphoakland.com/\" target=\"_blank\">\u003cstrong>Telegraph\u003c/strong>\u003c/a>\u003cbr>\n2318 Telegraph Ave. [\u003ca href=\"https://goo.gl/maps/KHfLbyanL212\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 444-8353\u003cbr>\nHours: Mon, 4pm-12am; Tue-Thur, 3pm-12am; Fri-Sat, 11am-2am; Sun, 11-12am.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TelegraphOAK/\" target=\"_blank\">Telegraph\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/telegraphoak?lang=en\" target=\"_blank\">@TelegraphOAK\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/telegraphoakland/\" target=\"_blank\">@telegraphoakland\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cfigure id=\"attachment_114849\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/IMG_1679.jpg\" alt=\"Orzo mac and cheese and Berkeley's FIVE.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-114849\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1679.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1679-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1679-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1679-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1679-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1679-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1679-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1679-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1679-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1679-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Orzo mac and cheese and Berkeley's FIVE. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A good chunk of new restaurants in the Bay Area seem to subscribe to the same Pinterest interior design board. They emphasize subtlety, paint their walls white, get some vintage wood furniture from the Alameda Flea Market, and maybe accent with some mid-century modern pieces. Down with ostentatiousness, up with succulents. Berkeley’s \u003cstrong>FIVE\u003c/strong>, attached to the Hotel Shattuck Plaza ignores these unspoken rules. The space is unapologetically fancy, with high ceilings, intricate wallpaper, and elegant columns. Instead of Edison bulbs, there’s a chandelier. The bathroom smells strongly of vanilla frosting. FIVE is an ideal venue for a parent to get lunch with their hungover Cal student, quizzing them over a glass of wine about why they need to take an \u003ca href=\"http://decal.berkeley.edu/courses/160\" target=\"_blank\">entire class on Radiohead.\u003c/a>\u003c/p>\n\u003cp>Unlike every other mac and cheese I tried, FIVE’s version doesn’t use macaroni noodles. Instead, they use orzo, so when the dish comes out, piping hot in a mini cast iron pan, it’s creamier than a traditional version, where the pasta absorbs much of the cheese sauce. It’s similar to a savory rice pudding, and has the potential to be too much--too much cream, too much cheese--but thanks to touches like their choice of cheese (smoked gouda), a tart tomato jam, and a sprinkle of chives, it’s complex and tasty enough to make you want to keep eating.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.five-berkeley.com/\" target=\"_blank\">\u003cstrong>FIVE\u003c/strong>\u003c/a>\u003cbr>\n2086 Allston Way [\u003ca href=\"https://goo.gl/maps/ZPfeSmUzyjn\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 225-6034\u003cbr>\nHours: Mon-Tue, 6:30-10:30am, 11:30am-1:30pm, 5:30-9:00pm; Wed-Fri, 6:30-10:30am, 11:30am-1:30pm, 5:30-10:00pm; Sat, 7am-1pm, 5:30-10pm; Sun, 7am-1pm, 5:30-9pm.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/FIVEBerkeley/\" target=\"_blank\">FIVE\u003c/a>\u003cbr>\nPrice range: $$$$ (Entrees more than $25)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "First Look: Bare Knuckle Pizza Brings Neapolitan Pizza to Downtown Oakland",
"title": "First Look: Bare Knuckle Pizza Brings Neapolitan Pizza to Downtown Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Oakland has a lot of pizza options. There are the fancy pizza spots (\u003ca href=\"http://www.pizzaiolooakland.com/\" target=\"_blank\">Pizzaiolo\u003c/a>, \u003ca href=\"http://bootandshoeservice.com/\" target=\"_blank\">Boot and Shoe\u003c/a>). There are the cheap \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/09/23/guide-to-5-favorite-spots-for-pizza-by-the-slice-in-berkeley-and-oakland/\" target=\"_blank\">by-the-slice joints\u003c/a>. There’s deep dish. There’s even Indian pizza. But in downtown Oakland, a place with a huge diversity of food options, there’s relatively few choices for pizza--and there definitely isn’t a spot for thin crust, Neapolitan-style pizza.\u003c/p>\n\u003cfigure id=\"attachment_114733\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114733\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/viet-nguyen.jpg\" alt=\"Owner Viet Nguyen at Bare Knuckle Pizza's grand opening.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/viet-nguyen.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/viet-nguyen-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/viet-nguyen-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/viet-nguyen-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/viet-nguyen-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/viet-nguyen-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/viet-nguyen-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/viet-nguyen-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/viet-nguyen-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/viet-nguyen-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Owner Viet Nguyen at Bare Knuckle Pizza's grand opening. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That’s the niche that Viet Nguyen is trying to fill with his new restaurant, \u003cstrong>Bare Knuckle Pizza\u003c/strong>, located on the edge of Oakland’s Chinatown a few blocks from the 12th St. BART station. Nguyen’s pizzas are similar to Pizzaiolo and Boot and Shoe--they’re wood-fired, individual pizzas with local and organic ingredients--but on a smaller, more relaxed scale. Their menu is small, with standard offerings like a Margherita and pepperoni mixed in with creative options like the mushroom-heavy TKO and a specialty pizza whose ingredients change weekly. You order at the counter, then quickly try to claim some of the few seating options, including stools downstairs and a handful of tables upstairs, accessible via a narrow, twisting staircase. Most of the kitchen’s space is taken up by a beautiful wood-fired oven, serving as a cheerful beacon on Wednesday, their rainy opening night.\u003c/p>\n\u003cfigure id=\"attachment_114734\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114734\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior.jpg\" alt=\"Bare Knuckle Pizza is located on the edge of Oakland’s Chinatown.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Bare Knuckle Pizza is located on the edge of Oakland’s Chinatown. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114726\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114726\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/menu.jpg\" alt=\"The grand opening menu at Bare Knuckle Pizza\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/menu.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/menu-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/menu-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/menu-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/menu-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/menu-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/menu-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/menu-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/menu-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/menu-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The grand opening menu at Bare Knuckle Pizza \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cblockquote>\u003cp>“I was a kid who messed with fire all the time, maybe that’s why I enjoy making a fire every day,” Nguyen said. “Fire is very archaic. I still have relatives back in Vietnam that cook everything on a wood-fired stove. I think it’s kind of cool to tap into those old school ways.”\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_114736\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114736\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/wood-fired-oven.jpg\" alt=\"Justin Gee making pizza in the wood-fired oven at Bare Knuckle.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/wood-fired-oven.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/wood-fired-oven-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/wood-fired-oven-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/wood-fired-oven-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/wood-fired-oven-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/wood-fired-oven-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/wood-fired-oven-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/wood-fired-oven-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/wood-fired-oven-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/wood-fired-oven-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Justin Gee making pizza in the wood-fired oven at Bare Knuckle. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nguyen grew up in a small town in Indiana whose main claim to fame was being the birthplace of John Cougar Mellencamp. If his parents, Vietnamese refugees, wanted to make traditional dishes, they either had to drive four hours to Chicago for ingredients or make it themselves. He grew up watching his mom make her own tofu and noodles, and later, when he traveled to New York, he saw the same dedication to tradition and technique in Brooklyn’s old-school pizzerias. For the next few years, he played with a pizza dough recipe, eventually opening a mobile wood-fired pizza cart in 2012, catering farmers markets and private events around San Jose while also teaching at a local community college.\u003c/p>\n\u003cfigure id=\"attachment_114742\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114742\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/bare-knuckle-signage.jpg\" alt=\"Bare Knuckle Pizza signage.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-signage.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-signage-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-signage-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-signage-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-signage-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-signage-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-signage-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-signage-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-signage-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-signage-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Bare Knuckle Pizza signage. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The name Bare Knuckle comes from his childhood growing up in that small town. “I grew up in the Midwest, with a lot of racism and bigotry and prejudice. I got into a lot of fights, being called chink or gook or all the different types of racist words you can be called as an Asian person in the United States,” he said.\u003c/p>\n\u003cblockquote>\u003cp>“I was American, but I was Vietnamese American. I didn’t look like the dominant narrative, the dominant group. I always felt like an outsider even though I was born in this country. I got into tons of fights growing up, and it was because of this chip on my shoulder, that I had to prove something.”\u003c/p>\u003c/blockquote>\n\u003cp>Then there’s the more literal interpretation of the name: “You make pizza dough with your bare knuckles and stretch it,” he said with a laugh. “That’s the long winded version and the short version.”\u003c/p>\n\u003cfigure id=\"attachment_114744\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114744\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/bare-knuckle-pizza-making1.jpg\" alt=\"Viet Nguyen uses his \" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-making1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-making1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-making1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-making1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-making1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-making1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-making1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-making1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-making1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-making1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Viet Nguyen uses his \"bare knuckles\" in the process of pizza making. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114722\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114722\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/making-pizza.jpg\" alt=\"Making pizza in the open kitchen at Bare Knuckle.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/making-pizza.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/making-pizza-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/making-pizza-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/making-pizza-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/making-pizza-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/making-pizza-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/making-pizza-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/making-pizza-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/making-pizza-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/making-pizza-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Making pizza in the open kitchen at Bare Knuckle. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nguyen’s years of honing his pizza skills have paid off. The pizzas are thin, chewy and intelligently constructed: there’s no ingredient overload or soggy crust. The Margherita pizza was our favorite, with a balanced, fresh-tasting and ever-so-slightly sweet sauce (from locally grown tomatoes) topped with slices of mozzarella.\u003c/p>\n\u003cfigure id=\"attachment_114725\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114725\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/margherita.jpg\" alt=\"Bare Knuckle's Margherita pizza\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/margherita.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/margherita-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/margherita-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/margherita-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/margherita-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/margherita-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/margherita-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/margherita-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/margherita-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/margherita-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Bare Knuckle's Margherita pizza \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Those looking for an over-the-top meat lover’s pie won’t find it here--instead, Bare Knuckle pizzas feature one quality meat per pie, in keeping with their traditional, simple inspiration. The salami pie featured thick slices of peppery, San Francisco-made Molinari salami. It was a welcome addition, its savoriness playing off the bright sauce. A runny egg on the top, it’s bright yolk spilling over the pizza, added richness.\u003c/p>\n\u003cfigure id=\"attachment_114727\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114727\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/pizza-salami.jpg\" alt=\"The Molinari salami pie with an egg on top\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/pizza-salami.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/pizza-salami-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/pizza-salami-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/pizza-salami-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/pizza-salami-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/pizza-salami-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/pizza-salami-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/pizza-salami-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/pizza-salami-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/pizza-salami-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The Molinari salami pie with an egg on top \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The TKO pizza is a carryover from Nguyen’s catering days, a white pie with large slices of meaty portabella mushrooms and a hearty drizzle of truffle oil. A shower of parmesan adds another layer of umami, adding up to a satisfying vegetarian pie.\u003c/p>\n\u003cfigure id=\"attachment_114729\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114729\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/TKO-pizza1.jpg\" alt=\"TKO pizza with Portobello mushrooms and truffle oil.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/TKO-pizza1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/TKO-pizza1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/TKO-pizza1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/TKO-pizza1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/TKO-pizza1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/TKO-pizza1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/TKO-pizza1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/TKO-pizza1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/TKO-pizza1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/TKO-pizza1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">TKO pizza with Portobello mushrooms and truffle oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All the pizzas were very good, emphasizing Nguyen’s flavorful crust and commitment to local, organic ingredients. The only thing I wanted was a crispier crust--while delightfully bubbly, it has less char than the typical Neapolitan pizza.\u003c/p>\n\u003cfigure id=\"attachment_114749\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114749\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/crust.jpg\" alt=\"Pizza crust on TKO pie.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/crust.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/crust-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/crust-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/crust-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/crust-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/crust-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/crust-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/crust-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/crust-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/crust-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Pizza crust on TKO pie. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nguyen’s inspiration may be Brooklyn pizza joints--he’s cited \u003ca href=\"http://www.grimaldis-pizza.com/home\" target=\"_blank\">Grimaldi’s\u003c/a>, \u003ca href=\"http://www.lucali.com/\" target=\"_blank\">Lucali’s\u003c/a> and \u003ca href=\"http://pauliegee.com/greenpoint/\" target=\"_blank\">Pauly Gee’s\u003c/a> as some of his influences--but his shop has one distinctive Bay Area touch. It’s easy for vegetarians to find a pizza they can eat. It’s much harder for vegans. Bare Knuckle offers vegan mozzarella from Berkeley’s \u003ca href=\"http://www.thebutchersveganson.com/\" target=\"_blank\">The Butcher’s Son\u003c/a>, made from cashews and coconut oil. Nguyen was a vegan for a few years, and believes pizza can be part of a healthy diet:\u003c/p>\n\u003cblockquote>\u003cp>“You can make healthy food, but you can also make it delicious, too,” he said. “When it comes to pizza, people don’t think of that as a healthy food, but I think if you do it with really good ingredients and you don’t overload it with a bunch of cheese and fats, it still can be delicious and healthier than your average pizza.”\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_114730\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114730\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/upstairs-space.jpg\" alt=\"Upstairs dining space at Bare Knuckle Pizza.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/upstairs-space.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/upstairs-space-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/upstairs-space-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/upstairs-space-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/upstairs-space-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/upstairs-space-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/upstairs-space-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/upstairs-space-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/upstairs-space-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/upstairs-space-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Upstairs dining space at Bare Knuckle Pizza. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bare Knuckle is a welcome mix of old and new, from its location (it formerly housed another pizza place, Villa York) to its approach: traditional techniques mixed with a modern preference to quality, local ingredients like his locally milled flour. Nguyen isn’t trying to reinvent the pizza wheel--his goal is simpler, to share his love of classic Neapolitan pizza with the East Bay. “My hope for the future? Just to be an Oakland establishment,” he said. “I want to be a part of the growing food community here in Oakland.”\u003c/p>\n\u003cfigure id=\"attachment_114741\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114741\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/bare-knuckle-door.jpg\" alt=\"Bare Knuckle Pizza front door.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-door.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-door-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-door-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-door-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-door-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-door-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-door-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-door-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-door-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-door-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Bare Knuckle Pizza front door. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.bareknucklepizza.com/\" target=\"_blank\">\u003cstrong>Bare Knuckle Pizza\u003c/strong>\u003c/a>\u003cbr>\n351 12th St. [\u003ca href=\"https://goo.gl/maps/H7MHQFhkDCr\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 463-1524\u003cbr>\nHours: Tue-Sat, 5pm-9pm; closed Sun-Mon.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/bkpizzas\" target=\"_blank\">Bare Knuckle Pizza\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BKPizzas?lang=en\" target=\"_blank\">@BKPizzas\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
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"description": "Viet Nguyen’s new pizzeria is a casual spot for classic, wood-fired pies. \r\n",
"title": "First Look: Bare Knuckle Pizza Brings Neapolitan Pizza to Downtown Oakland | KQED",
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"headline": "First Look: Bare Knuckle Pizza Brings Neapolitan Pizza to Downtown Oakland",
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"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Oakland has a lot of pizza options. There are the fancy pizza spots (\u003ca href=\"http://www.pizzaiolooakland.com/\" target=\"_blank\">Pizzaiolo\u003c/a>, \u003ca href=\"http://bootandshoeservice.com/\" target=\"_blank\">Boot and Shoe\u003c/a>). There are the cheap \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/09/23/guide-to-5-favorite-spots-for-pizza-by-the-slice-in-berkeley-and-oakland/\" target=\"_blank\">by-the-slice joints\u003c/a>. There’s deep dish. There’s even Indian pizza. But in downtown Oakland, a place with a huge diversity of food options, there’s relatively few choices for pizza--and there definitely isn’t a spot for thin crust, Neapolitan-style pizza.\u003c/p>\n\u003cfigure id=\"attachment_114733\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114733\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/viet-nguyen.jpg\" alt=\"Owner Viet Nguyen at Bare Knuckle Pizza's grand opening.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/viet-nguyen.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/viet-nguyen-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/viet-nguyen-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/viet-nguyen-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/viet-nguyen-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/viet-nguyen-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/viet-nguyen-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/viet-nguyen-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/viet-nguyen-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/viet-nguyen-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Owner Viet Nguyen at Bare Knuckle Pizza's grand opening. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That’s the niche that Viet Nguyen is trying to fill with his new restaurant, \u003cstrong>Bare Knuckle Pizza\u003c/strong>, located on the edge of Oakland’s Chinatown a few blocks from the 12th St. BART station. Nguyen’s pizzas are similar to Pizzaiolo and Boot and Shoe--they’re wood-fired, individual pizzas with local and organic ingredients--but on a smaller, more relaxed scale. Their menu is small, with standard offerings like a Margherita and pepperoni mixed in with creative options like the mushroom-heavy TKO and a specialty pizza whose ingredients change weekly. You order at the counter, then quickly try to claim some of the few seating options, including stools downstairs and a handful of tables upstairs, accessible via a narrow, twisting staircase. Most of the kitchen’s space is taken up by a beautiful wood-fired oven, serving as a cheerful beacon on Wednesday, their rainy opening night.\u003c/p>\n\u003cfigure id=\"attachment_114734\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114734\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior.jpg\" alt=\"Bare Knuckle Pizza is located on the edge of Oakland’s Chinatown.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Bare Knuckle Pizza is located on the edge of Oakland’s Chinatown. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114726\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114726\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/menu.jpg\" alt=\"The grand opening menu at Bare Knuckle Pizza\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/menu.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/menu-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/menu-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/menu-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/menu-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/menu-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/menu-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/menu-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/menu-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/menu-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The grand opening menu at Bare Knuckle Pizza \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cblockquote>\u003cp>“I was a kid who messed with fire all the time, maybe that’s why I enjoy making a fire every day,” Nguyen said. “Fire is very archaic. I still have relatives back in Vietnam that cook everything on a wood-fired stove. I think it’s kind of cool to tap into those old school ways.”\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_114736\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114736\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/wood-fired-oven.jpg\" alt=\"Justin Gee making pizza in the wood-fired oven at Bare Knuckle.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/wood-fired-oven.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/wood-fired-oven-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/wood-fired-oven-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/wood-fired-oven-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/wood-fired-oven-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/wood-fired-oven-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/wood-fired-oven-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/wood-fired-oven-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/wood-fired-oven-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/wood-fired-oven-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Justin Gee making pizza in the wood-fired oven at Bare Knuckle. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nguyen grew up in a small town in Indiana whose main claim to fame was being the birthplace of John Cougar Mellencamp. If his parents, Vietnamese refugees, wanted to make traditional dishes, they either had to drive four hours to Chicago for ingredients or make it themselves. He grew up watching his mom make her own tofu and noodles, and later, when he traveled to New York, he saw the same dedication to tradition and technique in Brooklyn’s old-school pizzerias. For the next few years, he played with a pizza dough recipe, eventually opening a mobile wood-fired pizza cart in 2012, catering farmers markets and private events around San Jose while also teaching at a local community college.\u003c/p>\n\u003cfigure id=\"attachment_114742\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114742\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/bare-knuckle-signage.jpg\" alt=\"Bare Knuckle Pizza signage.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-signage.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-signage-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-signage-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-signage-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-signage-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-signage-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-signage-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-signage-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-signage-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-signage-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Bare Knuckle Pizza signage. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The name Bare Knuckle comes from his childhood growing up in that small town. “I grew up in the Midwest, with a lot of racism and bigotry and prejudice. I got into a lot of fights, being called chink or gook or all the different types of racist words you can be called as an Asian person in the United States,” he said.\u003c/p>\n\u003cblockquote>\u003cp>“I was American, but I was Vietnamese American. I didn’t look like the dominant narrative, the dominant group. I always felt like an outsider even though I was born in this country. I got into tons of fights growing up, and it was because of this chip on my shoulder, that I had to prove something.”\u003c/p>\u003c/blockquote>\n\u003cp>Then there’s the more literal interpretation of the name: “You make pizza dough with your bare knuckles and stretch it,” he said with a laugh. “That’s the long winded version and the short version.”\u003c/p>\n\u003cfigure id=\"attachment_114744\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114744\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/bare-knuckle-pizza-making1.jpg\" alt=\"Viet Nguyen uses his \" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-making1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-making1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-making1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-making1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-making1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-making1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-making1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-making1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-making1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-making1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Viet Nguyen uses his \"bare knuckles\" in the process of pizza making. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114722\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114722\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/making-pizza.jpg\" alt=\"Making pizza in the open kitchen at Bare Knuckle.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/making-pizza.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/making-pizza-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/making-pizza-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/making-pizza-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/making-pizza-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/making-pizza-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/making-pizza-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/making-pizza-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/making-pizza-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/making-pizza-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Making pizza in the open kitchen at Bare Knuckle. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nguyen’s years of honing his pizza skills have paid off. The pizzas are thin, chewy and intelligently constructed: there’s no ingredient overload or soggy crust. The Margherita pizza was our favorite, with a balanced, fresh-tasting and ever-so-slightly sweet sauce (from locally grown tomatoes) topped with slices of mozzarella.\u003c/p>\n\u003cfigure id=\"attachment_114725\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114725\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/margherita.jpg\" alt=\"Bare Knuckle's Margherita pizza\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/margherita.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/margherita-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/margherita-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/margherita-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/margherita-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/margherita-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/margherita-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/margherita-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/margherita-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/margherita-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Bare Knuckle's Margherita pizza \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Those looking for an over-the-top meat lover’s pie won’t find it here--instead, Bare Knuckle pizzas feature one quality meat per pie, in keeping with their traditional, simple inspiration. The salami pie featured thick slices of peppery, San Francisco-made Molinari salami. It was a welcome addition, its savoriness playing off the bright sauce. A runny egg on the top, it’s bright yolk spilling over the pizza, added richness.\u003c/p>\n\u003cfigure id=\"attachment_114727\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114727\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/pizza-salami.jpg\" alt=\"The Molinari salami pie with an egg on top\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/pizza-salami.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/pizza-salami-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/pizza-salami-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/pizza-salami-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/pizza-salami-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/pizza-salami-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/pizza-salami-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/pizza-salami-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/pizza-salami-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/pizza-salami-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The Molinari salami pie with an egg on top \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The TKO pizza is a carryover from Nguyen’s catering days, a white pie with large slices of meaty portabella mushrooms and a hearty drizzle of truffle oil. A shower of parmesan adds another layer of umami, adding up to a satisfying vegetarian pie.\u003c/p>\n\u003cfigure id=\"attachment_114729\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114729\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/TKO-pizza1.jpg\" alt=\"TKO pizza with Portobello mushrooms and truffle oil.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/TKO-pizza1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/TKO-pizza1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/TKO-pizza1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/TKO-pizza1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/TKO-pizza1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/TKO-pizza1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/TKO-pizza1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/TKO-pizza1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/TKO-pizza1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/TKO-pizza1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">TKO pizza with Portobello mushrooms and truffle oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All the pizzas were very good, emphasizing Nguyen’s flavorful crust and commitment to local, organic ingredients. The only thing I wanted was a crispier crust--while delightfully bubbly, it has less char than the typical Neapolitan pizza.\u003c/p>\n\u003cfigure id=\"attachment_114749\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114749\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/crust.jpg\" alt=\"Pizza crust on TKO pie.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/crust.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/crust-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/crust-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/crust-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/crust-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/crust-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/crust-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/crust-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/crust-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/crust-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Pizza crust on TKO pie. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nguyen’s inspiration may be Brooklyn pizza joints--he’s cited \u003ca href=\"http://www.grimaldis-pizza.com/home\" target=\"_blank\">Grimaldi’s\u003c/a>, \u003ca href=\"http://www.lucali.com/\" target=\"_blank\">Lucali’s\u003c/a> and \u003ca href=\"http://pauliegee.com/greenpoint/\" target=\"_blank\">Pauly Gee’s\u003c/a> as some of his influences--but his shop has one distinctive Bay Area touch. It’s easy for vegetarians to find a pizza they can eat. It’s much harder for vegans. Bare Knuckle offers vegan mozzarella from Berkeley’s \u003ca href=\"http://www.thebutchersveganson.com/\" target=\"_blank\">The Butcher’s Son\u003c/a>, made from cashews and coconut oil. Nguyen was a vegan for a few years, and believes pizza can be part of a healthy diet:\u003c/p>\n\u003cblockquote>\u003cp>“You can make healthy food, but you can also make it delicious, too,” he said. “When it comes to pizza, people don’t think of that as a healthy food, but I think if you do it with really good ingredients and you don’t overload it with a bunch of cheese and fats, it still can be delicious and healthier than your average pizza.”\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_114730\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114730\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/upstairs-space.jpg\" alt=\"Upstairs dining space at Bare Knuckle Pizza.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/upstairs-space.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/upstairs-space-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/upstairs-space-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/upstairs-space-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/upstairs-space-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/upstairs-space-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/upstairs-space-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/upstairs-space-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/upstairs-space-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/upstairs-space-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Upstairs dining space at Bare Knuckle Pizza. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bare Knuckle is a welcome mix of old and new, from its location (it formerly housed another pizza place, Villa York) to its approach: traditional techniques mixed with a modern preference to quality, local ingredients like his locally milled flour. Nguyen isn’t trying to reinvent the pizza wheel--his goal is simpler, to share his love of classic Neapolitan pizza with the East Bay. “My hope for the future? Just to be an Oakland establishment,” he said. “I want to be a part of the growing food community here in Oakland.”\u003c/p>\n\u003cfigure id=\"attachment_114741\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114741\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/bare-knuckle-door.jpg\" alt=\"Bare Knuckle Pizza front door.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-door.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-door-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-door-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-door-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-door-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-door-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-door-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-door-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-door-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-door-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Bare Knuckle Pizza front door. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.bareknucklepizza.com/\" target=\"_blank\">\u003cstrong>Bare Knuckle Pizza\u003c/strong>\u003c/a>\u003cbr>\n351 12th St. [\u003ca href=\"https://goo.gl/maps/H7MHQFhkDCr\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 463-1524\u003cbr>\nHours: Tue-Sat, 5pm-9pm; closed Sun-Mon.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/bkpizzas\" target=\"_blank\">Bare Knuckle Pizza\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BKPizzas?lang=en\" target=\"_blank\">@BKPizzas\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Gastropig: A New Destination For Breakfast Sandwiches In Uptown Oakland",
"title": "Gastropig: A New Destination For Breakfast Sandwiches In Uptown Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Why is it that some restaurateurs feel compelled to give common breakfast dishes names better suited to a Pornhub search? Is it a desire to sex up the wholesome meal? A need to edgily prove that they’re no IHOP or Denny’s? Or is it simply a canny marketing move, designed to serve as a memorable hashtag and something easy for Yelpers to remember? In Southern California, there’s \u003ca href=\"http://www.eggslut.com/#eggslut\" target=\"_blank\">Egg Slut\u003c/a>, a “chef driven, gourmet food concept” with locations in LA, Glendale and Venice. On a recent trip to Seattle, I enjoyed a “Straight-Up Bitch” biscuit and egg sandwich from \u003ca href=\"http://biscuitbitch.com/\" target=\"_blank\">Biscuit Bitch\u003c/a>, a “trailer park to table” eatery with three locations across the city. And now, in Oakland, we have the #Baconslut sandwich, from new breakfast and lunch spot \u003cstrong>Gastropig\u003c/strong>.\u003c/p>\n\u003cfigure id=\"attachment_114514\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114514\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/IMG_1189.jpg\" alt=\"Inside the Gastropig.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside the Gastropig. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Honestly, it was a selfish want,” co-owner Ann Thai said of restaurant’s focus on breakfast sandwiches, ranging from a simple scrambled egg version to an elaborate avocado toast. “I love breakfast sandwiches, I love breakfast for dinner.” Gastropig is her and business partner Loren Goodwin’s first restaurant, though the two have lots of industry experience: Thai opened and managed restaurants, while Goodwin was a cook at Chez Panisse. Gastropig is conveniently located a few blocks from BART in Uptown, in the shadow of the Pandora office. The space is spacious and modern, with posters of the Oakland skyline and a combination of communal tables and counter seating. They opened on January 2, and just a few days later, it’s already packed with hungry office workers on their lunch break (“Twenty Yelp reviews already,” someone behind me in line noted.)\u003c/p>\n\u003cfigure id=\"attachment_114519\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114519\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/unnamed-4.jpg\" alt=\"Gastropig co-owners Ann Thai and Loren Goodwin.\" width=\"1920\" height=\"1564\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4-160x130.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4-800x652.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4-768x626.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4-1020x831.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4-1180x961.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4-960x782.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4-240x196.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4-375x305.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4-520x424.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gastropig co-owners Ann Thai and Loren Goodwin. \u003ccite>(Nikki Ritcher)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Both Thai and Goodwin live in Oakland, and Thai said she wants Gastropig to become a local institution--like beloved, recently shuttered \u003ca href=\"http://www.eastbaytimes.com/2016/04/30/genova-delicatessen-serves-its-last-sandwiches-in-oakland/\" target=\"_blank\">Genova Deli\u003c/a>, which they’ve named a deli sandwich after. The sandwich is one of the few traditional lunch items on the menu, and while they do plan to expand to a full lunch menu in coming months, the current focus is eggy breakfast and brunch dishes. There are hashbrowns (made in a waffle iron and spiked with cheese and green onions), biscuits, and a few items that fall in the You Could Probably Make It At Home But Not As Well category: avocado toast with pickled red onions and cilantro crema, and a PB&J featuring seasonal jam and chunky peanut butter on a \u003ca href=\"http://www.firebrandartisanbreads.com/\" target=\"_blank\">Firebrand\u003c/a> croissant. They offer fresh squeezed orange juice and coffee from Vallejo roasters \u003ca href=\"https://moschetti.com/\" target=\"_blank\">Moschetti\u003c/a>, and their cold brew is hearty and full-bodied from a mix of light, medium and dark roasted beans.\u003c/p>\n\u003cp>And, of course, there are the breakfast sandwiches. The #Baconslut is obviously being positioned as their signature menu item, and the \u003ca href=\"https://www.instagram.com/p/BO3SfnnlZKm/?taken-by=thegastropig\" target=\"_blank\">hype machine\u003c/a> seems to be working: during my visit, every few minutes the chef yelled “Two more BS’s, with avocado!” and “Four more BS’s!” Yes, the sandwich is good enough to suffer the mild awkwardness that comes with saying the name aloud (I believe the # is silent). It comes with a good amount of crispy applewood bacon piled on a fluffy brioche roll from San Francisco’s \u003ca href=\"http://www.panoramabaking.com/\" target=\"_blank\">PANoRAMA\u003c/a>, topped with cheddar and a perfectly cooked, runny egg. The only disappointment is the aioli. Its orange hue suggests spice, but tasting it reveals none. Aside from that lack of heat--which you can add yourself via their multicultural hot sauce collection--it was a rich, satisfying meal.\u003c/p>\n\u003cfigure id=\"attachment_114538\" class=\"wp-caption aligncenter\" style=\"max-width: 1180px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/baconslut.jpg\" alt=\"The #Baconslut.\" width=\"1180\" height=\"885\" class=\"size-full wp-image-114538\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/baconslut.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/baconslut-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/baconslut-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/baconslut-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/baconslut-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/baconslut-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/baconslut-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/baconslut-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/baconslut-520x390.jpg 520w\" sizes=\"(max-width: 1180px) 100vw, 1180px\">\u003cfigcaption class=\"wp-caption-text\">The #Baconslut. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>(And in case you’re wondering about that name, Thai said it comes from her and Goodwin’s obsession with bacon--there are bacon-themed posters all around the restaurant proclaiming that “Bacon makes the world taste better” and “When in doubt, add bacon”--and isn’t a reference to the LA chain. They did, however, drive down just to try it once they realized the similarity between the names).\u003c/p>\n\u003cfigure id=\"attachment_114540\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/sausage-sandwich.jpg\" alt=\"The Sausage Sandwich. \" width=\"1920\" height=\"1440\" class=\"size-full wp-image-114540\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Sausage Sandwich. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Their sausage sandwich was also delicious: your choice of chicken or pork sausage, smoked gouda, an over easy egg, on the same brioche roll. The sausage is homemade and flavorful, tender, juicy and well-spiced--a far cry from the masses of salty gray matter that usually serve as breakfast sausage.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And while Gastropig is a decidedly pork-centric restaurant, even down to its name, it’s nice to see that despite the menu’s small size, it’s adaptable to most diets: there are vegetarian, gluten-free, and even pork-free options.\u003c/p>\n\u003cfigure id=\"attachment_114542\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/sandwiches-coffee.jpg\" alt=\"Some of the Gatropig's breakfast sandwich options, and their cold brew.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-114542\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Some of the Gatropig's breakfast sandwich options, and their cold brew. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a good time to a breakfast sandwich fan in the East Bay. Around the corner from Gastropig, there’s the wallet-friendly version at \u003ca href=\"http://www.welocol.com/locol-oakland\" target=\"_blank\">LocoL\u003c/a>, their egg-in-the-hole “melty”; and in Temescal, there’s \u003ca href=\"http://www.crackedsandwich.com/#cracked\" target=\"_blank\">Cracked\u003c/a>, a newish pop-up inside Blackwater Station, offering Spam and corned beef breakfast sandwiches in addition to more traditional versions. Eventually, Thai said, they hope to expand, opening other Gastropig locations in other cities. But until then, it’s just for downtown Oakland, and we’re lucky to have it: a simple, reasonably affordable spot with a menu of creative dishes that manage to be filling and inclusive enough to feed any modern Bay Area group.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.thegastropig.com/\" target=\"_blank\">\u003cstrong>The Gastropig\u003c/strong>\u003c/a>\u003cbr>\n2123 Franklin St. [\u003ca href=\"https://goo.gl/maps/2y3a3Br3UqL2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 817-4663\u003cbr>\nHours: Mon-Fri, 7am-3pm; Sun, 9am-2pm; closed Sat.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/thegastropig/\" target=\"_blank\">The Gastropig\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/thegastropig\" target=\"_blank\">@thegastropig\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/thegastropig/\" target=\"_blank\">@thegastropig\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_114518\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114518\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/IMG_1233.jpg\" alt=\"The Gastropig, a new Uptown Oakland breakfast and lunch spot.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Gastropig, a new Uptown Oakland breakfast and lunch spot. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "If you can get past the cheeky name of their star dish, you’ll be rewarded with a tasty breakfast!\r\n",
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"headline": "Gastropig: A New Destination For Breakfast Sandwiches In Uptown Oakland",
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"source": "Restaurants, Bars, Cafes, Pop-Ups",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Why is it that some restaurateurs feel compelled to give common breakfast dishes names better suited to a Pornhub search? Is it a desire to sex up the wholesome meal? A need to edgily prove that they’re no IHOP or Denny’s? Or is it simply a canny marketing move, designed to serve as a memorable hashtag and something easy for Yelpers to remember? In Southern California, there’s \u003ca href=\"http://www.eggslut.com/#eggslut\" target=\"_blank\">Egg Slut\u003c/a>, a “chef driven, gourmet food concept” with locations in LA, Glendale and Venice. On a recent trip to Seattle, I enjoyed a “Straight-Up Bitch” biscuit and egg sandwich from \u003ca href=\"http://biscuitbitch.com/\" target=\"_blank\">Biscuit Bitch\u003c/a>, a “trailer park to table” eatery with three locations across the city. And now, in Oakland, we have the #Baconslut sandwich, from new breakfast and lunch spot \u003cstrong>Gastropig\u003c/strong>.\u003c/p>\n\u003cfigure id=\"attachment_114514\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114514\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/IMG_1189.jpg\" alt=\"Inside the Gastropig.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside the Gastropig. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Honestly, it was a selfish want,” co-owner Ann Thai said of restaurant’s focus on breakfast sandwiches, ranging from a simple scrambled egg version to an elaborate avocado toast. “I love breakfast sandwiches, I love breakfast for dinner.” Gastropig is her and business partner Loren Goodwin’s first restaurant, though the two have lots of industry experience: Thai opened and managed restaurants, while Goodwin was a cook at Chez Panisse. Gastropig is conveniently located a few blocks from BART in Uptown, in the shadow of the Pandora office. The space is spacious and modern, with posters of the Oakland skyline and a combination of communal tables and counter seating. They opened on January 2, and just a few days later, it’s already packed with hungry office workers on their lunch break (“Twenty Yelp reviews already,” someone behind me in line noted.)\u003c/p>\n\u003cfigure id=\"attachment_114519\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114519\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/unnamed-4.jpg\" alt=\"Gastropig co-owners Ann Thai and Loren Goodwin.\" width=\"1920\" height=\"1564\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4-160x130.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4-800x652.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4-768x626.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4-1020x831.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4-1180x961.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4-960x782.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4-240x196.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4-375x305.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4-520x424.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gastropig co-owners Ann Thai and Loren Goodwin. \u003ccite>(Nikki Ritcher)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Both Thai and Goodwin live in Oakland, and Thai said she wants Gastropig to become a local institution--like beloved, recently shuttered \u003ca href=\"http://www.eastbaytimes.com/2016/04/30/genova-delicatessen-serves-its-last-sandwiches-in-oakland/\" target=\"_blank\">Genova Deli\u003c/a>, which they’ve named a deli sandwich after. The sandwich is one of the few traditional lunch items on the menu, and while they do plan to expand to a full lunch menu in coming months, the current focus is eggy breakfast and brunch dishes. There are hashbrowns (made in a waffle iron and spiked with cheese and green onions), biscuits, and a few items that fall in the You Could Probably Make It At Home But Not As Well category: avocado toast with pickled red onions and cilantro crema, and a PB&J featuring seasonal jam and chunky peanut butter on a \u003ca href=\"http://www.firebrandartisanbreads.com/\" target=\"_blank\">Firebrand\u003c/a> croissant. They offer fresh squeezed orange juice and coffee from Vallejo roasters \u003ca href=\"https://moschetti.com/\" target=\"_blank\">Moschetti\u003c/a>, and their cold brew is hearty and full-bodied from a mix of light, medium and dark roasted beans.\u003c/p>\n\u003cp>And, of course, there are the breakfast sandwiches. The #Baconslut is obviously being positioned as their signature menu item, and the \u003ca href=\"https://www.instagram.com/p/BO3SfnnlZKm/?taken-by=thegastropig\" target=\"_blank\">hype machine\u003c/a> seems to be working: during my visit, every few minutes the chef yelled “Two more BS’s, with avocado!” and “Four more BS’s!” Yes, the sandwich is good enough to suffer the mild awkwardness that comes with saying the name aloud (I believe the # is silent). It comes with a good amount of crispy applewood bacon piled on a fluffy brioche roll from San Francisco’s \u003ca href=\"http://www.panoramabaking.com/\" target=\"_blank\">PANoRAMA\u003c/a>, topped with cheddar and a perfectly cooked, runny egg. The only disappointment is the aioli. Its orange hue suggests spice, but tasting it reveals none. Aside from that lack of heat--which you can add yourself via their multicultural hot sauce collection--it was a rich, satisfying meal.\u003c/p>\n\u003cfigure id=\"attachment_114538\" class=\"wp-caption aligncenter\" style=\"max-width: 1180px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/baconslut.jpg\" alt=\"The #Baconslut.\" width=\"1180\" height=\"885\" class=\"size-full wp-image-114538\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/baconslut.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/baconslut-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/baconslut-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/baconslut-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/baconslut-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/baconslut-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/baconslut-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/baconslut-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/baconslut-520x390.jpg 520w\" sizes=\"(max-width: 1180px) 100vw, 1180px\">\u003cfigcaption class=\"wp-caption-text\">The #Baconslut. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>(And in case you’re wondering about that name, Thai said it comes from her and Goodwin’s obsession with bacon--there are bacon-themed posters all around the restaurant proclaiming that “Bacon makes the world taste better” and “When in doubt, add bacon”--and isn’t a reference to the LA chain. They did, however, drive down just to try it once they realized the similarity between the names).\u003c/p>\n\u003cfigure id=\"attachment_114540\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/sausage-sandwich.jpg\" alt=\"The Sausage Sandwich. \" width=\"1920\" height=\"1440\" class=\"size-full wp-image-114540\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Sausage Sandwich. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Their sausage sandwich was also delicious: your choice of chicken or pork sausage, smoked gouda, an over easy egg, on the same brioche roll. The sausage is homemade and flavorful, tender, juicy and well-spiced--a far cry from the masses of salty gray matter that usually serve as breakfast sausage.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And while Gastropig is a decidedly pork-centric restaurant, even down to its name, it’s nice to see that despite the menu’s small size, it’s adaptable to most diets: there are vegetarian, gluten-free, and even pork-free options.\u003c/p>\n\u003cfigure id=\"attachment_114542\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/sandwiches-coffee.jpg\" alt=\"Some of the Gatropig's breakfast sandwich options, and their cold brew.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-114542\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Some of the Gatropig's breakfast sandwich options, and their cold brew. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a good time to a breakfast sandwich fan in the East Bay. Around the corner from Gastropig, there’s the wallet-friendly version at \u003ca href=\"http://www.welocol.com/locol-oakland\" target=\"_blank\">LocoL\u003c/a>, their egg-in-the-hole “melty”; and in Temescal, there’s \u003ca href=\"http://www.crackedsandwich.com/#cracked\" target=\"_blank\">Cracked\u003c/a>, a newish pop-up inside Blackwater Station, offering Spam and corned beef breakfast sandwiches in addition to more traditional versions. Eventually, Thai said, they hope to expand, opening other Gastropig locations in other cities. But until then, it’s just for downtown Oakland, and we’re lucky to have it: a simple, reasonably affordable spot with a menu of creative dishes that manage to be filling and inclusive enough to feed any modern Bay Area group.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.thegastropig.com/\" target=\"_blank\">\u003cstrong>The Gastropig\u003c/strong>\u003c/a>\u003cbr>\n2123 Franklin St. [\u003ca href=\"https://goo.gl/maps/2y3a3Br3UqL2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 817-4663\u003cbr>\nHours: Mon-Fri, 7am-3pm; Sun, 9am-2pm; closed Sat.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/thegastropig/\" target=\"_blank\">The Gastropig\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/thegastropig\" target=\"_blank\">@thegastropig\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/thegastropig/\" target=\"_blank\">@thegastropig\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_114518\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114518\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/IMG_1233.jpg\" alt=\"The Gastropig, a new Uptown Oakland breakfast and lunch spot.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Gastropig, a new Uptown Oakland breakfast and lunch spot. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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